• 4servings
  • 75minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 tablespoon peanut oil

  2. 20 mussels , scrubbed and debearded

  3. 20 steamer clams , scrubbed

  4. 8 ounces king salmon, boneless, cut into 1-inch cubes

  5. 8 ounces halibut, cut into 1-inch cubes

  6. 1/4 teaspoon kosher salt

  7. 1/4 teaspoon black ground pepper

  8. 2 ounces sake

  9. 1/2 lemon, juiced

  10. 12 sweet pea shoots

  11. 4 baby bok choy , quartered and blanched

  12. 16 large shrimp (spot prawns if available)

  13. 16 ounces frozen Udon noodles, blanched for one minute

  14. 8 cups miso broth, heated, don't boil, recipe follows

  15. 8 cherry tomatoes , halved

  16. 1/2 teaspoon hot chile oil, recipe follows or store bought

  17. 1 tablespoon scallion threads, green part only

  18. 1/2 gallon cold water

  19. 1 (5-inch square) sheet kombu kelp

  20. 3/4 cup dashi (dried bonito ), packed

  21. 1/4 cup aka miso (red)

  22. 2 tablespoons shiro miso (white)

  23. 1 tablespoon soy sauce

  24. 1/2 teaspoon kosher salt

  25. 5 ounces crushed red chile flakes

  26. 5 ounces fermented Chinese black beans , coarsely chopped

  27. 1/4 cup finely sliced garlic

  28. 1/4 cup grated ginger

  29. 3 cups peanut oil

  30. 1/2 cup 100 percent pure sesame oil

Instructions Jump to Ingredients ↑

  1. In a large saute pan or wok on medium high and add peanut oil. Add mussels and clams to pan and cook for one minute. Add salmon and halibut , season with salt and pepper and cook for 2 minutes. Deglaze pan with sake and lemon juice . Add pea shoots, bok choy, and shrimp and cook for one minute or until shrimp is cooked.

  2. Place cooked udon noodles in bottom of large soup bowl or split into four bowls for individual servings. Arrange cooked seafood and vegetables over udon noodles and pour miso broth over to cover. Arrange cherry tomato halves on top of soup.

  3. Drizzle soup with hot chile oil; add more or less to your preference, and garnish with scallion threads.

  4. Place cold water in pot with kombu and heat until just before boiling. Remove kombu and discard. Add dashi and bring to a boil turn off heat and let stand one minute. Strain broth through fine sieve.

  5. Remove from heat and add remaining ingredients, stirring well to incorporate. Each time you use the miso broth, you will need to stir well, since the miso will settle to the bottom.

  6. Never boil your miso broth once the miso has been added, this will break down the miso and cause the soup to be grainy.

  7. Yield: 1/2 gallon of broth Combine all ingredients in stainless steel saucepan and slowly bring up to 275 to 300 degrees. Allow to simmer at this temperature for 30 to 45 minutes.

  8. Let cool. This makes a great condiment to keep in the pantry. It's great for garnishing or seasoning It has a shelf life of 2 to 3 weeks.

  9. Yield: 4 cups This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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