Seafood Miso Soup

Instructions

1. Prepare the dashi and vegetables
   In a large pot, bring dashi stock to a gentle simmer over medium heat. Add the sliced carrots and cook for about 3 minutes until they begin to soften. Add the wakame seaweed and let it rehydrate in the broth.
2. Mix the miso
   In a small bowl, take about 1/2 cup of the hot dashi and whisk in the white and red miso pastes until completely dissolved with no lumps. This prevents the miso from clumping when added directly to the pot.
3. Add the miso and seasonings
   Reduce the heat to low (miso should never boil as it destroys beneficial enzymes and alters flavor). Add the miso mixture back to the pot along with the soy sauce and grated ginger. Stir gently to combine.
4. Cook the seafood and tofu
   Add the cubed tofu, enoki mushrooms, and seafood to the pot. Simmer gently for 5-6 minutes, or until the seafood is just cooked through. Be careful not to overcook the seafood as it will become tough.
5. Finish and serve
   Just before serving, sprinkle the sliced green onions on top. Ladle the hot soup into bowls, ensuring each portion gets an equal amount of seafood and vegetables. Serve immediately while hot.