Udon noodles in a miso-clam broth

Yield: 1 Servings

Measure Ingredient
1 pounds Littleneck clams; scrubbed
½ cup Sake
1 tablespoon Ginger; julienned
2 \N Shallots; sliced
½ tablespoon Minced garlic
¼ cup Miso paste; light
4 cups Chicken stock
1 cup Shaved fennel
1 pack (8 oz) udon noodles
\N \N Salt
\N \N Pepper
\N \N Chopped scallions



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

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