Udon Noodles with Chicken, Shellfish, and Vegetables

Ingredients

• 2 scallions (white and green parts)
• 1 cup snow peas
• 5 napa cabbage leaves
• 8 ounces dried udon noodles
• 6 cups dashi
• 4 ounces small shrimp , peeled, deveined, and butterflied
• ½ cup light soy sauce
• + 6 more ingredients
• • ¼ cup mirin (Japanese sweet rice wine)
  • 1 ounce fresh shiitake mushrooms
  • 8 littleneck clams
  • ¾ cup carrots
  • 8 ounces boneless, skinless chicken thighs, cut into bite-size pieces
  • 4 ounces spinach

Bring large pot water to boil over high heat. Have ready large bowl ice water. Add carrots, snow peas, cabbage, and spinach to boiling water and blanch until crisp-tender, about 30 seconds. Using slotted spoon, transfer vegetables to ice water to stop cooking (reserve boiling water), then transfe...

View full recipe at Epicurious