Udon Seafood Cioppino with Smoky Dashi Broth and Spiraled Fish Cake

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I prepared this cioppino for the first time last night, and found it to be excellent. I prepared it without the fish balls though. As a minor note, the recipe for the cioppino says to cook the garlic, but there's no garlic in the ingredients list for the cioppino (garlic is only listed in the dashi section. The preparation was time consuming, but I couldn't have been happier with the result...it was both delicious and healthy. The broth was one of the most full-flavored broths I've ever had, although I might cut down the amount of tomatoes used as it overpowered the dashi. The dish presents well, even without the fish balls. I'm always looking for new ways to prepare udon, and this one is definitely a keeper!