Seafood and Kelp Dashi Soup

Instructions

1. Prepare the dashi base
   Place the kombu in a large pot with 8 cups of cold water. Let it soak for at least 15 minutes. Heat the water with kombu over medium-low heat. Just before it reaches a boil, remove the kombu. Add the bonito flakes, turn off the heat, and let steep for 5 minutes. Strain the liquid through a fine-mesh sieve lined with cheesecloth to create your dashi broth.
2. Season the broth
   Return the dashi to the pot and bring to a gentle simmer. Add soy sauce, mirin, sake, and salt. Stir well to combine and taste, adjusting seasonings if needed.
3. Add vegetables
   Add the sliced shiitake mushrooms and julienned carrots to the broth. Simmer for about 5 minutes until the vegetables start to soften.
4. Cook the seafood
   First add the clams to the simmering broth and cook for about 3 minutes until they begin to open. Then add the firmer pieces of fish, followed by shrimp and scallops. Cook gently for an additional 3-4 minutes until all seafood is just cooked through. Discard any clams that don't open.
5. Serve the soup
   Ladle the hot soup into bowls, ensuring each serving gets a good variety of seafood. Garnish with sliced green onions. Serve immediately while hot.