Cooking Index - Cooking Recipes & IdeasUdon Noodles With Lemon Grass Clam Broth Recipe - Cooking Index

Udon Noodles With Lemon Grass Clam Broth

Type: Fish, Pasta, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Canola oil
2 lbs 908g / 32ozManila or little neck clams - cleaned
6   Lemon grass stalks, white part only - sliced
4   Ginger
2   Thai bird chiles
1   White onion - sliced
1/3 cup 78mlMirin
4 cups 948mlChicken stock
2   Udon noodles
1/2 lb 227g / 8ozSpinach leaves
1 tablespoon 15mlButter - (optional,
  But really good)
1 tablespoon 15mlFresh lemon juice
  Salt - to taste
  Freshly-ground white pepper - to taste

Recipe Instructions

In a very hot stock pot, add 1 tablespoon oil, add clams and stir for 2 minutes. Add lemon grass, ginger, chiles and onion and stir for 2 more minutes. Season. Deglaze with mirin and reduce liquid by 80 per cent. Add chicken stock and turn heat down to simmer.

When clams are open, remove and continue slowly simmering the broth. Check for seasoning. Reduce broth by 20 per cent, which should take about 30 minutes, then strain. Bring broth back to a boil; add udon, spinach, clams and butter. Add lemon juice and serve in large bowls.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A10)

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