miso clams with udon noodles and pickled shiitake mushrooms
2 tablespoons vegetable oil
4 cloves garlic, thinly sliced
1 tablespoon shredded ginger
¼ cup (55g) white miso paste
1 x 15cm piece kombu (dried seaweed)+ 2 litres water
¼ cup (60ml) mirin (Japanese rice wine) 2 teaspoons Asian sesame paste++ 1kg clams (vongole), rinsed
600g fresh udon noodles pickled shiitake mushrooms (see recipe, below), to serve
Heat the oil in a large shallow saucepan over high heat. Add the garlic and ginger and cook for 30 seconds or until golden and crisp. Remove with a slotted spoon and set aside. Add the miso, kombu, water and mirin, bring to the boil and cook for 15 minutes. Remove the kombu and discard. Add the sesame paste and clams, mix to combine and cook for 4 minutes or until just opened. Add the noodles and cook for 1 minute or until just cooked through. Top with the crispy garlic and ginger and serve with the pickled shiitake mushrooms. SERVES 4.
+ Kombu is a dried seaweed available from Asian supermarkets, specialty grocers and health food stores.
++ Asian sesame paste is available from Asian supermarkets.