Seafood Udon

Instructions

1. Prepare the broth
   In a large pot, combine dashi stock, soy sauce, mirin, and sake. Bring to a gentle simmer over medium heat and maintain for about 5 minutes to allow flavors to meld.
2. Cook the udon noodles
   If using frozen udon, follow package instructions to thaw. For fresh or thawed udon, bring a separate pot of water to boil and cook noodles for 1-2 minutes until just tender. Drain, rinse under cold water, and set aside.
3. Prepare the seafood
   Heat sesame oil in a large skillet over medium-high heat. Quickly sauté the shrimp, squid, and scallops for about 1 minute until just beginning to color. Remove from heat immediately to prevent overcooking.
4. Cook the mussels
   Add the mussels to the simmering broth, cover the pot, and cook for 3-4 minutes until they open. Discard any mussels that don't open after cooking.
5. Add vegetables
   Add the baby bok choy to the broth and simmer for 2 minutes until slightly wilted but still crisp.
6. Combine all ingredients
   Divide the cooked udon noodles among four deep serving bowls. Add the sautéed seafood and ladle the hot broth with mussels and bok choy over the noodles.
7. Garnish and serve
   Top each bowl with sliced green onions and nori strips. Serve immediately while hot, with additional soy sauce on the side if desired.