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Udon Noodles In A Miso-clam Broth

Yield: 1 Servings

Ingredients and directions for this recipe

1 lb Littleneck clams; scrubbed
1/2 c Sake
1 tb Ginger; julienned
2 Shallots; sliced
1/2 tb Minced garlic
1/4 c Miso paste; light
4 c Chicken stock
1 c Shaved fennel
1 pk (8 oz) udon noodles
Salt
Pepper

GARNISH
Chopped scallions

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.

See also:
Previous recipe Udon Noodle Salad
Next recipe Udon Noodles With Asparagus And Cashews T

Or try one of these recipes:
Chicken With Paprika
Garlicky Corn On The Cob