Nabe Yaki Udon Soup Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

1/2 gallon cold water

16 ounces frozen Udon noodles, blanched for one minute

20 steamer clams, scrubbed

5 ounces fermented Chinese black beans, coarsely chopped

1/4 teaspoon black ground pepper

1/2 teaspoon kosher salt

5 ounces crushed red chile flakes

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

1/2 lemon, juiced

12 sweet pea shoots

8 cherry tomatoes, halved

1 tablespoon soy sauce

20 mussels, scrubbed and debearded

1/4 cup aka miso (red)

2 ounces sake

1/4 cup grated ginger

3/4 cup dashi (dried bonito), packed

1/2 cup 100 percent pure sesame oil

2 tablespoons shiro miso (white)

4 baby bok choy, quartered and blanched

1 tablespoon peanut oil

16 large shrimp (spot prawns if available)

1/4 cup finely sliced garlic

1 (5-inch square) sheet kombu kelp

1 tablespoon scallion threads, green part only

1/4 teaspoon kosher salt

3 cups peanut oil

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

8 ounces halibut, cut into 1-inch cubes

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