INGREDIENTS

1. 1/2 pound lean ground pork
2. 1 egg white, lightly beaten
3. 1 tablespoon all-purpose flour
4. 1 tablespoon soy sauce
5. 1 tablespoon fresh ginger, grated
6. 8 cups chicken stock
7. 6 cups assorted vegetables (such as carrots, celery, cauliflower, broccoli, daikon, and turnips), cut into thin strips or slices
8. 18 clams in their shells
9. 1 jalapeño chili, seeded and finely chopped
10. 21 ounces fresh udon noodles, or 17 ounces dried
11. 1 tablespoon sesame oil
12. Salt and freshly ground pepper, to taste

Udon Noodles:

1. 4 cups all-purpose or whole-wheat flour
2. 1 teaspoon salt
3. 1 egg yolk
4. 1/2 to 2/3 cup cold water

Method:

1. Udon noodles: Sift flour and salt together in a large bowl. Add the egg yolk and enough cold water to make a stiff dough. Cover the dough with a damp cloth and let it stand for 30 minutes.
2. Sprinkle a board and rolling pin with additional flour. Roll out the dough until it is paper thin. Fold the dough into a long, loose roll and cut it crosswise into strips, 1/10 inch wide.
3. When unrolled, the dough strips should be at least 12 inches long.
4. Suki: In a small bowl, lightly mix the pork with the egg white, flour, soy sauce, and ginger. Shape into 1-inch balls.
5. In a large saucepan, bring the chicken stock to a boil. Lower heat to a simmer, add the pork balls, and cook for 5 minutes. Add the vegetables, clams, and chili. Simmer just until the vegetables are crisp yet tender and the clams have opened. Remove any clams that do not open.
6. Meanwhile, cook the homemade udon noodles in a pot of boiling, salted water for 3 to 4 minutes or according to package directions. Drain and toss with sesame oil.
7. Add noodles to pot, season with salt and pepper, and heat thoroughly.