Miso Seafood Soup

Click to Enlarge	Miso Seafood Soup Japanese
	Serves Effort: Sched: DoAhead:	4 soup ** 20 min Most		I can't claim "authenticity" for this soup because I just made it up, but all the ingredients are authentic and so is the method. It's become one of my standard breakfasts and is invaluable for using up all those small items of seafood left in my freezer compartment.

5
5
6
2
1/2

in
c
oz
T
T

Kelp
Water
Mixed Seafood
Miso, light.
Hon Dashi
---------
Items I've used
Shrimp (shelled)
Sea Cucumber
White Fish (2)
Wakami (seaweed)
Tofu, firm
Monkfish
Swordfish
Mussels
Squid
Octopus
Cuttlefish
Whelks
Clam (various)
Fresh Shiitakes

Place KELP and Water in a pot over very moderate flame so it has some soak time. Pull the kelp just as the water comes to a boil. A little of it can be sliced into shreds to add back to the soup. I just eat the rest.
Wash MIXED SEAFOOD as needed and cut into small pieces. See Note-1.
When you've removed the kelp, take just a little of the hot water and mix it with the Miso until the miso is smooth.
Add Mixed Seafood to the pot and bring it up to a simmer. That should be all the cooking it needs.
Stir Hon Dashi into the soup, then Miso. Soup should be brought up hot but not boil at this point
Serve hot.

NOTES:

Fish: Use only non-oily fish. An oily fish like pampano overpowers the soup.
White Fish are tiny anchovies about 1 inch long, generally sold as a frozen block of thousands of fish. just hold a corner of the block under hot water and catch fish that fall off in a strainer, put the rest of the block back in the freezer.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch