Summer Ramen You Will Want to Recreate at Home

A seasonal menu at O Ya Japanese restaurant includes a summer ramen, a lighter version of that classic noodle soup. In place of a complex, long-simmered pork-based broth, the dish relies on a mixture of clam and chicken broth in a 2-to-1 ratio. Unlike traditional ramen, it is a recipe that would be easy to adapt at home. In addition to ramen noodles (readily available online and at Japanese markets), the bowl contains clams steamed open in the broth and a small slab of poached pork belly. Home cooks could go to town and add mussels, shrimp, slices of chicken, egg halves that are not quite hard-cooked, and greens like scallions, bok choy and seaweed. A small slab of bacon or even pork loin could stand in for the pork belly, and yuzu juice (or lemon) would be an appropriate seasoning. Summer ramen, $25, O Ya, 120 E. 28th St., Kips Bay, Manhattan, 212-204-0200, o-ya.restaurant.