Japanese: Seafood Udon Noodle Soup

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 1 lb mussels (fresh or frozen)
• 8-12 jumbo shrimps, peeled and deveined (raw, frozen)
• 1 lb napa cabbage leaves, root end removed (approximate)
• 8 oz udon noodles (fresh or frozen)
• 8 oz shiitake mushrooms, sliced
• 3 tablespoons butter
• 8 stalks green onions, chopped (white and green parts separated)
• 3 tablespoons olive oil
• 6 garlic cloves, minced
• 6 cups water (approximate)
• 2 tablespoons bonito soup stock powder (“dashi powder”)
• 2 teaspoons vegetable base
• 12 fish balls
• 2 medium carrots, peeled and sliced
• 2 oz ginger paste
• 1 tablespoon soy sauce
• 2 tablespoons mirin
• 1 tablespoon toasted sesame oil
• 8 oz snow pea pods
• Salt and pepper (to taste)

Procedure:

1. Defrost frozen mussels overnight in refrigerator, or steam fresh mussels until they open (discard any unopened shells)
2. Defrost frozen shrimp in refrigerator overnight (or defrost under cold running water for 15 minutes)
3. Steam napa cabbage leaves until wilted, rinse in cold water; set aside
4. Cook udon noodles according to instructions, rinse in cold water; set aside
5. Saute shiitake mushrooms in butter; set aside
6. Make the broth: In a large soup pot, saute white parts of the green onions in olive oil until wilted (about 3 minutes)
7. Add the garlic and saute briefly (about 1 minute)
8. Add the water, bonito “dashi” powder, vegetable base, fish balls, and carrots; bring broth to a boil, then lower the heat and simmer for 10 minutes
9. While the broth is simmering: Roll the cabbage leaves: remove tough stems by cutting a triangle shape off the bottom, roll each leaf so that the green part is on the outside; set aside
10. Finish the broth: Add ginger paste, soy sauce, mirin, pea pods, sesame oil; season with salt and pepper (to taste); simmer for another 3 minutes
11. Add raw shrimp and simmer for 1 minute; turn off heat
12. Reheat the noodles in the microwave (about 1 minute); or reheat by dipping noodles in boiling water for 30 seconds, then drain
13. To serve: place warmed udon noodles in bottom of each serving bowl, ladle soup and ingredients equally into each bowl; top each bowl with rolled cabbage and  mussels (press into broth to allow broth to warm up the toppings)
14. Garnish with mushrooms and green onions