Udon Snapper Soup with Clams by Oishimate

Ingredients

• 1 whole snapper (approx. 1 lb), filleted and bones reserved
• 250g (9 oz) fresh or frozen clams, scrubbed
• 2 packs udon noodles
• 4 cup water or dashi stock
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 stalks green onion, sliced
• 1 tsp fresh ginger, minced

Instructions

1. Clean the snapper and remove the fillets, setting them aside; keep the head and bones for the broth.
2. Place the fish bones, ginger, and water in a pot and simmer over medium heat for 15 minutes to create a flavorful stock.
3. Strain the stock, discard the bones, and return the liquid to the pot.
4. Add the soy sauce and mirin to the broth and bring to a gentle boil
5. Add the clams to the broth and cook for 3-5 minutes until they open, then remove them and set aside.
6. Poach the snapper fillets in the simmering broth for 3-4 minutes until opaque and cooked through, then remove carefully.
7. Cook the udon noodles in the same broth for 2-3 minutes according to package instructions until tender.
8. Divide the noodles into bowls, top with the snapper fillets and clams, and pour the hot broth over everything before garnishing with green onions.