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servings:

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

• 1 ounce bean thread noodles, soaked in water 15 minutes
• 4 cups Dashi
• 1/2 cup mirin
• 1/2 cup light soy sauce (usukuchi)
• 4 scallions, 2 thinly sliced on a steep diagonal, 2 sliced 2 inches thick
• 1/4 head of Napa cabbage, sliced into 2-inch pieces
• 4 littleneck clams
• 4 jumbo shrimp, preferably head-on
• 1 (6-ounce) red snapper or black bass fillet, sliced crosswise 3/4 inch thick
• 1 large skinless, boneless chicken thigh, cut into 1-inch pieces
• 6 ounces firm tofu, sliced 1/2 inch thick
• 4 ounces oyster mushrooms, torn into bite-size pieces
• 3 ounces enoki mushrooms
• 1 small carrot, peeled, halved crosswise, thinly sliced lengthwise

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