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Ingredients

• 1 tablespoon peanut oil
• 20 mussels, scrubbed and debearded
• 20 steamer clams, scrubbed
• 8 ounces king salmon, boneless, cut into 1-inch cubes
• 8 ounces halibut, cut into 1-inch cubes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black ground pepper
• 2 ounces sake
• 1/2 lemon, juiced
• 12 sweet pea shoots
• 4 baby bok choy, quartered and blanched
• 16 large shrimp (spot prawns if available)
• 16 ounces frozen Udon noodles, blanched for one minute
• 8 cups miso broth, heated, don't boil, recipe follows
• 8 cherry tomatoes, halved
• 1/2 teaspoon hot chile oil, recipe follows or store bought
• 1 tablespoon scallion threads, green part only

Description

Food Network