We’ve had pork broth, chicken broth, seafood broth and even the occasional fish broth ramen in Singapore, but how about clam broth? @konjikihototogisu is a Michelin Starred ramen restaurant that has its Singapore outpost run by the same company that runs Ajisen, and the clam broth is its unique selling point.⠀
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There are two choices for the clam broth, shoyu (soy sauce) and shio (salt). I chose the Shio Hamaguri Soup Ramen ($15.90++), which has chashu & ramen immersed into the clam & pork bone broth, and garnished with porcini duxelle and white truffle oil. The clam broth is notably lighter than a standard all pork bone broth, but there is still some weight & richness to it due to the inclusion of some pork bones. It’s subtly sweet & briny from the hamaguri clams (Asian hard clam), and it’s a light but still tasty broth. The porcini duxelle adds earthiness & umami to the ramen, while the heady perfume of white truffle oil will intoxicate your sense of smell.⠀
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The thin noodles are cooked perfectly with a delightful bite to them, but the chashu was completely unremarkable. Still, at well under twenty bucks, this light bowl of ramen would do solid work as a hangover remedy.