Makes 6 servings
- 6 1/2 cups cold water
- One 3-inch piece dried kombu seaweed
- 1/4 cup bonito flakes
- 24 oz fresh or dry udon noodles
- 1 tbsp peanut or canola oil
- 24 littleneck clams
- 12 oz boneless skinless chicken thighs, cut into bite-size pieces
- 12 oz small shrimp (31–36 count), peeled and deveined
- 1 1/2 cups sliced shiitake mushroom caps
- 1 1/2 cups finely shredded Napa cabbage
- 1 1/2 cups finely shredded spinach
- 1 cup thinly sliced carrots
- 1 cup snow peas, trimmed
- 1/3 cup soy sauce
- 1 tablespoon mirin
- 2 scallions, thinly sliced on the diagonal
- To prepare the dashi, Combine the water, kombu, and bonito flakes in a large saucepan. Bring the water to a simmer over medium-high heat. Continue to simmer until the broth is very flavorful, 20 to 25 minutes. Strain the broth
- Bring a large pot of salted water to a boil. Cook the noodles until just tender, about 2 to 3 minutes. Drain the noodles and rinse under cold water. Drain the noodles again, toss with the oil, and reserve.
- Bring the dashi to a simmer in the pot. Add the clams, chicken, shrimp, and mushrooms to the pot and ladle the simmering dashi over the top. Cover the pot and cook until the clams are open and the chicken is cooked through, 10 to 12 minutes. Discard any clams that do not open. Transfer the clams, shrimp, chicken, and mushrooms to a bowl and keep warm.
- Add the cabbage, spinach, carrots, and snow peas to the pot and simmer until all of the vegetables are cooked through and very hot, about 10 minutes. Return the noodles to the pot and simmer until they are very hot, 3 to 4 minutes. Add the soy sauce and mirin and continue to simmer until the soup is very flavorful, 2 to 3 minutes.
- Serve the clams, chicken, shrimp, and mushrooms over the noodles and vegetables and ladle the broth over the top. Garnish with the scallions.
Copyright © 2019 The Culinary Institute of America