Dashi Ingredients
Small handful of, or one sheet of, Kombu
1 cup bonito flakes
4 cups water
Shrimp Stock
Shells from 1/2 pound of shrimp
Celery leaves
3 cups water
Soup Ingredients
1 Carrot diced
1 Celery stalk diced
1/2 onion diced
I large green onion, white parts sliced thin, reserve some green parts for serving
4 tablespoons white miso
1/2 pound of frozen shrimp, defrosted in water, reserve water
1 teaspoon of ghost pepper salt
Microgreens on top for serving
Salt and pepper to taste
Clean the kombu with a damp towel and soak the kombu in water for 30 minutes or overnight.
Pour kombu dashi and kombu into a saucepan. SLOWLY bring to boil on medium-low heat so you can extract umami from kombu as much as possible. Right before the stock is boiling (it gets slimy and yields a bitter taste if you leave it), remove the kombu
Add bonito flakes and let it simmer for 30-60 seconds. Turn off the heat and let steep for 10 minutes. Strain over a fine-mesh sieve.
Bring shrimp shells, water and celery leaves to boil simmer for 15 min. Strain and reserve.
Put small amount of oil in soup pot and cook diced vegetables. Add salt.
Add dashi and shrimp stock and water from defrosted shrimp water. Bring to boil, reduce heat.
Add miso paste 1 tablespoon at a time
Add ghost pepper salt
Ad shrimp and simmer until cooked
Adjust salt and pepper
Serve with microgreens and green onion parts on top