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.