Seafood Udon Noodle Soup

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. Taste and adjust seasoning if necessary.
2. Cook the udon noodles
   Cook the udon noodles according to package instructions until just tender. Drain well, rinse briefly with cold water to stop cooking, and set aside.
3. Prepare the vegetables
   Heat vegetable oil in a large skillet over medium-high heat. Add the white parts of green onions and carrots, and sauté for 2 minutes. Add shiitake mushrooms and cook for another 2 minutes until slightly softened. Add napa cabbage and cook until just wilted, about 1 minute.
4. Add seafood to the broth
   Add the prepared vegetables to the simmering broth. Gently add the mixed seafood and fish pieces to the broth. Simmer for 3-4 minutes until the seafood is just cooked through. Be careful not to overcook the seafood.
5. Add the noodles
   Divide the cooked udon noodles among four serving bowls. Carefully ladle the hot broth with seafood and vegetables over the noodles.
6. Finish with egg (optional)
   If using egg, slowly pour the beaten egg in a thin stream into the simmering soup just before serving, creating ribbons of egg throughout the broth.
7. Garnish and serve
   Garnish each bowl with the green parts of the green onions and strips of nori seaweed. Serve immediately while hot.