Udon Seafood Cioppino with Smoky Dashi Broth and Spiraled Fish Cake Recipe | Ming Tsai | Food Networ

Ingredients

• 2 tablespoons canola oil
• 1 tablespoon fresh ginger, chopped
• 1 cup shiitake mushrooms, sliced
• 1 cup bok choy, chopped
• 1 cup tomatoes, chopped
• 9 large shrimp, peeled
• 12 ounces mixed fish cut into 1/2-inch pieces
• 8 mussels, cleaned and de-bearded
• 9 small hard shell clams, such as Little Neck or Manila, cleaned
• 1-quart smoky dashi broth, recipe follows
• 2 cups fresh udon noodles
• 2 tablespoons butter
• 2 cups tatsoi
• Salt and pepper, to taste
• 1 cup sliced shallots
• 2 tablespoons garlic, chopped
• 2 tablespoons fresh ginger, chopped
• 4 very ripe tomatoes, cores removed, roughly chopped
• 1 tablespoon toasted and ground Szechwan peppercorns
• 1 cup sake
• 1/2 cup mirin
• 8 cups dashi
• Salt and black pepper
• 6 ounces white fish, roughly diced
• 1 egg*
• 2 tablespoons yellow miso
• 1/4 cup heavy cream
• 1 lemon, juiced
• Black pepper
• 1/4 cup scallion greens, thinly sliced
• 2 sheets nori
• 6 to 8 strips red bell pepper
• 1 cup rice flour
• 1 to 2 cups soda water
• Canola oil, for frying