Udon Noodle Pot

Makes 8 servings

Ingredients

Dashi

  • 2 large pieces (about 3 oz) of kombu, cut into 3-in squares
  • 6 cups cold water
  • 2 cups dried bonito flakes

Udon Noodle Pot

  • 24 oz fresh or dry udon noodles
  • 1 tablespoon peanut oil or vegetable oil
  • 6 cups Dashi, or prepared dashi
  • 12 oz boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 1/2 cups sliced shiitake mushroom caps
  • 24 littleneck clams, thoroughly scrubbed
  • 12 oz small shrimp (31/36 count), peeled and deveined
  • 1 1/2 cups finely shredded Napa cabbage
  • 1 1/2 cups finely shredded spinach
  • 1 cup thinly sliced carrot
  • 1 cup snow peas, trimmed
  • 1/3 cup soy sauce
  • 1 tablespoon mirin
  • 2 scallions, thinly sliced on the diagonal

Directions

  1. To prepare the Dashi, wipe the kombu with a damp cloth to remove sand, but do not remove the flavorful white powder. Use a sharp knife to score the surface of the koumbi, taking care not to expose the center, which can become gelatinous.
  2. Add the kombu and water to a large stainless-steel stockpot and heat over moderate heat, until just below a boil. Remove the kombu from the water and discard.
  3. Add the bonito flakes to the pot and turn off the heat. Steep for 2 minutes.
  4. Strain the broth through a fine mesh strainer and transfer to a clean pot.
  5. Bring the dashi to a simmer over medium heat. Add the chicken and simmer until fully cooked, about 3 minutes. Use a slotted spoon or spider to remove from the broth and transfer to a bowl. Add the mushrooms to the broth and simmer until they are softened, about 5 minutes. Transfer the cooked mushrooms to the same bowl as the chicken.
  6. Add the clams to the broth and cook until they begin to open, about 6 minutes. Transfer the clams to the bowl and discard any that do not open. Place the shrimp in the broth and simmer until pink and cooked through, about 4 minutes. Transfer the cooked shrimp to the bowl and keep warm.
  7. Add the cabbage, spinach, carrot, and snow peas to the pot and simmer until all of the vegetables are cooked through and very hot, about 10 minutes. Add the soy sauce and mirin and continue to simmer until the soup is flavorful, 2 to 3 minutes.
  8. Bring a large pot of salted water to a boil over medium heat. Add the noodles and cook until just tender, 2 to 3 minutes. Drain the noodles.
  9. To serve, divide the noodles, vegetables, clams, chicken, shrimp, and mushrooms equally among 8 bowls. Ladle the broth over the top, and garnish each bowl with scallions.

CIA FOODIES

Udon Noodle Pot

Udon Noodle Pot
Makes 8 servings

Ingredients

Dashi
  • 2 large pieces (about 3 oz) of kombu, cut into 3-in squares
  • 6 cups cold water
  • 2 cups dried bonito flakes
Udon Noodle Pot
  • 24 oz fresh or dry udon noodles
  • 1 tablespoon peanut oil or vegetable oil
  • 6 cups Dashi, or prepared dashi
  • 12 oz boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 1/2 cups sliced shiitake mushroom caps
  • 24 littleneck clams, thoroughly scrubbed
  • 12 oz small shrimp (31/36 count), peeled and deveined
  • 1 1/2 cups finely shredded Napa cabbage
  • 1 1/2 cups finely shredded spinach
  • 1 cup thinly sliced carrot
  • 1 cup snow peas, trimmed
  • 1/3 cup soy sauce
  • 1 tablespoon mirin
  • 2 scallions, thinly sliced on the diagonal

Directions

  1. To prepare the Dashi, wipe the kombu with a damp cloth to remove sand, but do not remove the flavorful white powder. Use a sharp knife to score the surface of the koumbi, taking care not to expose the center, which can become gelatinous.
  2. Add the kombu and water to a large stainless-steel stockpot and heat over moderate heat, until just below a boil. Remove the kombu from the water and discard.
  3. Add the bonito flakes to the pot and turn off the heat. Steep for 2 minutes.
  4. Strain the broth through a fine mesh strainer and transfer to a clean pot.
  5. Bring the dashi to a simmer over medium heat. Add the chicken and simmer until fully cooked, about 3 minutes. Use a slotted spoon or spider to remove from the broth and transfer to a bowl. Add the mushrooms to the broth and simmer until they are softened, about 5 minutes. Transfer the cooked mushrooms to the same bowl as the chicken.
  6. Add the clams to the broth and cook until they begin to open, about 6 minutes. Transfer the clams to the bowl and discard any that do not open. Place the shrimp in the broth and simmer until pink and cooked through, about 4 minutes. Transfer the cooked shrimp to the bowl and keep warm.
  7. Add the cabbage, spinach, carrot, and snow peas to the pot and simmer until all of the vegetables are cooked through and very hot, about 10 minutes. Add the soy sauce and mirin and continue to simmer until the soup is flavorful, 2 to 3 minutes.
  8. Bring a large pot of salted water to a boil over medium heat. Add the noodles and cook until just tender, 2 to 3 minutes. Drain the noodles.
  9. To serve, divide the noodles, vegetables, clams, chicken, shrimp, and mushrooms equally among 8 bowls. Ladle the broth over the top, and garnish each bowl with scallions.

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