Chap Chai (Seafood-Vegetable Soup)

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1 1/2 ounces dried wood ear mushrooms

1/2 pound cleaned skinned squid

1/2 cup water

12 small clams in shells, scrubbed

1 teaspoon vegetable oil

2 large garlic cloves, minced

2 cups thinly sliced peeled daikon radish (about 1/2 pound)

1/2 pound medium shrimp, peeled and deveined

6 (10 1/2-ounce) cans low-salt chicken broth

1 (7-ounce) package fish balls or 7 ounces firm white fish cut into 1-inch pieces

3 cups thinly sliced napa (Chinese) cabbage

1 cup (1 1/2-inch) julienne-cut green onions

1/4 cup fish sauce

1/4 teaspoon pepper

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