In a large saute pan or wok on medium high and add peanut oil. Add mussels and clams to pan and cook for one minute. Add salmon and halibut, season with salt and pepper and cook for 2 minutes. Deglaze pan with sake and lemon juice. Add pea shoots, bok choy, and shrimp and cook for one minute or until shrimp is cooked.
Place cooked udon noodles in bottom of large soup bowl or split into four bowls for individual servings. Arrange cooked seafood and vegetables over udon noodles and pour miso broth over to cover. Arrange cherry tomato halves on top of soup.
Drizzle soup with hot chile oil; add more or less to your preference, and garnish with scallion threads.
Place cold water in pot with kombu and heat until just before boiling. Remove kombu and discard. Add dashi and bring to a boil turn off heat and let stand one minute. Strain broth through fine sieve.
Remove from heat and add remaining ingredients, stirring well to incorporate. Each time you use the miso broth, you will need to stir well, since the miso will settle to the bottom.
Never boil your miso broth once the miso has been added, this will break down the miso and cause the soup to be grainy.
Yield: 1/2 gallon of broth
Hot Chile Oil:
Combine all ingredients in stainless steel saucepan and slowly bring up to 275 to 300 degrees. Allow to simmer at this temperature for 30 to 45 minutes.
Let cool. This makes a great condiment to keep in the pantry. It's great for garnishing or seasoning It has a shelf life of 2 to 3 weeks.
Yield: 4 cups
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.