Udon Noodle Pot

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Washington Post


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4 1/2 cups cold water

3 -inches piece dried kombu (kelp)

2 ounces bonito flakes

1 pound fresh udon noodles (may substitute 12 ounces dried udon noodles)

1 tablespoon peanut or canola oil

4 cups dashi

16 littleneck clams, well scrubbed

1/2 pound boneless, skinless chicken thighs, cut into bite-size pieces

1/2 pound small shrimp, peeled and deveined

1 1/4 cups shiitake mushroom, caps only, thinly sliced

1 1/4 cups Napa cabbage, finely shredded

1 1/4 cups fresh spinach, julienne (cut into very thin strips)

3/4 cup carrots, thinly sliced (crosswise)

3/4 cup snow peas, sprigs trimmed

1/4 cup low-sodium soy sauce

1 tablespoon mirin (Japanese sweet cooking wine)

2 scallions, white and light green, thinly sliced on the diagonal, for garnish

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