Miso Soup with Seafood

Instructions

1. Prepare the dashi
   In a large pot, heat the dashi stock until it's hot but not boiling. If using instant dashi, follow package instructions to prepare 8 cups of stock. Keep warm over low heat.
2. Create the miso base
   In a small bowl, add both white and red miso pastes. Ladle about 1/2 cup of the warm dashi into the bowl and whisk until the miso is fully dissolved with no lumps. Set aside.
3. Add vegetables
   Add the julienned carrots and sliced shiitake mushrooms to the dashi broth and simmer for about 5 minutes until they begin to soften.
4. Cook the seafood
   Add the sake to the pot, then add the clams or mussels. Cover and cook until they begin to open, about 3-4 minutes. Add the remaining seafood (shrimp, scallops, and fish) and simmer gently until just cooked through, about 2-3 minutes. Be careful not to overcook.
5. Incorporate miso and tofu
   Reduce heat to very low (miso should never boil as it destroys beneficial enzymes). Add the dissolved miso mixture to the pot and stir gently to combine. Add the tofu cubes and grated ginger, and let everything heat through for 1-2 minutes.
6. Final touches
   Just before serving, stir in half of the sliced green onions. Remove from heat immediately.
7. Serve and garnish
   Ladle the soup into bowls, making sure each serving gets a good variety of seafood and vegetables. Garnish with the remaining green onions and nori strips. Serve immediately while hot.