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Udon noodles with lemon grass clam broth recipe | ming tsai | food network

Udon noodles with lemon grass clam broth recipe | ming tsai | food network

By Alexander Ferreira
25’ Prep time
60’ Cook time
85’ Total time
1397 Calories
4 Serving
Alexander Ferreira 0 Followers

Step by Step

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Step 1

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.

Ingredient

  • Chicken stock
    Chicken stock
  • Fresh lemon juice
    Fresh lemon juice
  • Bird chiles
    Bird chiles
  • Mirin
    Mirin
  • Ginger
    Ginger
  • Lemon grass
    Lemon grass
  • Manila or little neck clams
    Manila or little neck clams
  • Onion sliced
    Onion sliced
  • Udon noodles
    Udon noodles
  • Spinach leaves
    Spinach leaves
  • Butter (optional
    Butter (optional
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