Suki

Ingredients

• •1/2 pound lean ground pork
• •1 egg white, lightly beaten
• •1 tablespoon all-purpose flour
• •1 tablespoon low-sodium soy sauce
• •1 tablespoon grated fresh ginger
• •8 cups chicken stock or canned fat-free, low-salt chicken broth
• •6 cups assorted vegetables (such as carrots, celery, cauliflower,
• •broccoli, daikon and/or turnips), cut into thin strips or slices
• •18 clams in their shells
• •1 jalapeño chile, seeded and finely chopped
• •1 package (21 ounces) fresh udon noodles or 1 package (17.6 ounces) dried
• •1 tablespoon Asian sesame oil
• •Salt and freshly ground pepper to taste

Directions

1. 1In a small bowl, lightly mix the pork with the egg white, flour, soy sauce, and ginger. Shape into 1-inch balls.
2. 2In a large saucepan, bring the chicken stock to a boil. Lower heat to a simmer, add the pork balls and cook for 5 minutes.
3. 3Add the vegetables, clams, and jalapeño, and simmer just until the vegetables are crisp tender and the clams have opened. Remove any clams that do not open.
4. 4Meanwhile, cook the udon noodles in a pot of boiling salted water for 3 minutes or according to package directions.
5. 5Drain and toss with sesame oil. Add to the pan with the rest of the ingredients, season with salt and pepper, and heat through.
6. 6The Japanese Wide Noodle with Vegetables, Clams and Little Pork Ball
7. 7This dish combines the popular Japanese udon noodle with their love of fresh vegetables, seafood and little portions of meat.