Japanese Seafood Stew

• 2 ounces cellophane noodles
• 12 large shrimp
• 10 10 ounces tile fish fillets or 10 ounces scrod fillets
• 4 ounces fresh shiitake mushrooms
• 4 ounces fresh kale, rinsed
• 4 scallions
• 12 slices carrots, 1/4-inch thick
• 2 cups dashi (Japanese stock) or 2 cups bottled clam juice
• 3 tablespoons mirin (syrupy rice wine)
• 1/3 cup light soy sauce

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.

noodles, shrimp, fish, shiitake mushrooms, fresh kale, scallions, carrots, clam juice, mirin, soy sauce

Taken from www.food.com/recipe/japanese-seafood-stew-299414 (may not work)