Another variation of my own miso soup

A couple weeks back, I made an interesting version of miso soup improvising with what I had to make the broth. I used a combination of vegetable broth and clam juice, figuring that dashi is bonito flakes or fish flakes. This time around I used home made lobster stock as the base, mixing in miso paste, umami paste from Trader Joe’s, shelled edamame beans, wakame seaweed flakes, roasted corn kernels, Argentinian red Rock shrimps, and Japanese togarashi seven spice. Yep. Approved. Would do it again to make a brothy, seafood soup that’s light and hearty.

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