Leftover Thanksgiving Turkey and Seafood Udon Soup
4-5 servings
- 8 cups dashi stock, fresh made or from granules (1 1/2 T dashi granules per cup of water)
- 2 8 oz. packs of frozen udon noodles
- 16 large shrimp, 21-25 count per lb. peeled and deveined
- 36 manila clams
- 4 scallions, sliced thin, white and part of green section
- 1 1/2 cup cooked turkey, skin included – 2 inch chunks
- 2 cups sliced shitake mushrooms
- 2 bunch baby bok choy, sliced diagonally 1 inch slices
- 1/3 cup soy sauce
- 3 1/2 T Mirin
- 6 slices kamaboko (Japanese fish cakes), 1/4 inch thick
- 1/2 t sugar
- Pinch of salt
- 4 eggs
- Nanami togarashi chili pepper seasoning
Boil frozen noodle packs for 5 min., drain and set aside. In a med. stockpot, bring dashi stock with mirin, soy sauce, sugar and salt up to boil then turn down to simmer.
Add shrimp, bok choy, mushrooms and scallions; cover and simmer for about 2 min.. Add clams and simmer for 2 min. Then add noodles, kamaboko and turkey until clams all open and shrimp is opaque in the center.
Serve super hot and top each bowl with a raw egg. Mix the egg into the soup and sprinkle togarashi on top to taste.