Udon noodles in a miso-clam broth

1 Servings

Ingredients

QuantityIngredient
1poundsLittleneck clams; scrubbed
½cupSake
1tablespoonGinger; julienned
2Shallots; sliced
½tablespoonMinced garlic
¼cupMiso paste; light
4cupsChicken stock
1cupShaved fennel
1pack(8 oz) udon noodles
Salt
Pepper
Chopped scallions

Directions

GARNISH

COOKING LIVE SHOW #CL8941

All recipes courtesy of Ming Tsai In a very hot sauce pan, add the clams and stir. Add the sake and immediately cover to steam open the clams. Add ginger, shallots, garlic and miso and cook until soft. Add chicken stock and reduce by 20 per cent.

Taste for seasoning. Add fennel. In a saucepan blanch the udon noodles in salted boiling water. Plate noodles in large serving bowls and ladle broth and clams over noodles. Garnish with chopped scallions. Posted to Digest eat-lf.v097.n205 by "Tina D. Bell" <tdbell@...> on Aug 13, 1997