Asian Noodle Soup

3 ozs Soba or Rice Noodles3 C Fish Stock
1 T Slivered Ginger
1 T Soy Sauce
1 T Thai Fish Sauce
1/4 lb Fresh Oyster Mushrooms, sliced
Stalk of celery, chopped
12 Mussels, scrubbed and debearded
1/2 lb raw shrimp
1 T lime juice, plus 1 lime quartered
2 T chopped Cilantro
4 Scallions, trimmed, halved lengthwise and slant cut
2 baby Bok Choy, Sliced lengthwise
Chili flakes or Japanses sansho pepper to taste

Bring 2 quarts of water to a boil, add rice noodles and cook until tender, about 5 minutes.  Drain and rinse briefly under cold water, set aside, covered.

Gently heat fish stock in a large saucepan.  Add ginger, soy sauce, fish sauce and mushrooms, celery and simmer 10 minutes.  Add clams and mussels.  When they open, add shrimp.  When shrimp turn pink, stir in lime juice, parsley, scallions and bok choy.  Stir in noodles (and bamboo shoots if desired).

Return soup to a simmer, then transfer to a deep serving bowl and dish portions into individual bowls, first serving noodles with tongs, then using a ladle for remaining ingredients.