Ingredients:

  • 4 cups dashi stock
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon sesame oil
  • 12 oz udon noodles
  • 6 oz shrimp, peeled and deveined
  • 6 oz scallops
  • 4 oz squid, cleaned and sliced
  • 1 cup bok choy, chopped
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds
  • 1 teaspoon nori, shredded

Instructions:

  1. In a large pot, combine dashi stock, soy sauce, mirin, and sesame oil. Bring to a gentle simmer over medium heat.
  2. In a separate pot of boiling water, add udon noodles and cook according to package instructions (usually 8-10 minutes). Drain and set aside.
  3. Once the broth is simmering, add shrimp, scallops, and squid. Cook for approximately 3-5 minutes until seafood is opaque and cooked through.
  4. Stir in bok choy and cook for an additional 2 minutes until just wilted.
  5. Add cooked udon noodles to the broth and stir to combine. Serve hot in bowls, garnished with green onions, sesame seeds, and nori.