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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak noodles in warm water for 20 minutes. | 2. Peel and devein shrimp, leaving tails intact. Cut fish into bite-size pieces. Remove stems from mushrooms; halve or quarter large caps. | 3. Tie kale stems together with kitchen string; blanch in lightly salted boiling water for 10 seconds. Drain; rinse under cold running water. Squeeze water from kale. Trim off tied stems. | 4. Cut kale bundle and scallions into 2-inch lengths. Drain noodles and cut into 4-inch lengths. | 5. Mix dashi, mirin, and soy sauce in flameproof casserole. Heat to boiling, then reduce heat to maintain steady simmer. Add scallions, carrots, and kale; simmer 3-4 minutes. Add mushrooms and then pieces of fish, one at a time. Simmer 1 minute, skimming any foam from surface. Add shrimp; simmer 30 seconds. Remove from heat. Stir in noodles. Cover pot and bring to table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cellophane noodle	2	ounces		199.0134	48.8122	0.0907	0.034
shrimp	12			59.64	0.7644	11.4324	0.8484
	10	ounces		252.1667	0.0	56.1	1.4167
shiitake mushroom	4	ounces		38.5553	7.6997	2.5401	0.5557
kale	4	ounces	rinsed	55.565	9.9223	4.8534	1.0546
scallion	4			128.0	29.36	7.32	0.76
carrot	12	slices		14.76	3.4488	0.3348	0.0864
clam juice	2	cups	bottled	106.2931	24.2481	1.3287	0.4429
mirin	3	tablespoons		252.1667	0.0	56.1	1.4167
soy sauce	1/3	cup		45.05	4.1905	6.919	0.4845

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.