Udon Noodles with Chicken Shellfish and Vegetables

Ingredients

• 3/4 cup carrots, thinly sliced
• 1 cup snow peas, cut in half crosswise
• 5 napa cabbage leaves, cut crosswise into 1-inch-wide strips
• 4 ounces (about 2 cups packed) spinach, coarse stems removed and leaves cut crosswise into 1-inch-wide strips
• 8 ounces dried udon noodles
• 6 cups dashi
• 1/2 cup light soy sauce
• 1/4 cup mirin (Japanese sweet rice wine)
• 8 ounces boneless, skinless chicken thighs, cut into bite-size pieces
• 1 ounce (about 4) fresh shiitake mushrooms, stemmed
• 8 littleneck clams, scrubbed
• 4 ounces (about 12) small shrimp, peeled, deveined, and butterflied
• 2 scallions (white and green parts), cut crosswise into 2-inch pieces and julienned

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