Ingredients:

• 1 5-inch piece Kombu (dried seaweed found on the Asian aisle of your supermarket)
• 1 cup bonito flakes (dried bonito found on the Asian aisle of your supermarket)
• 1 1⁄2 tablespoons mirin
• 1 1⁄2 tablespoons tamari or coconut aminos
• 1⁄4 cup white miso
• 1 pound salmon, skinned and cut into 1 inch cubes and seasoned with salt and pepper
• 8 ounces shiitake mushrooms, stems removed and reserved
• 1 cup snap peas, sliced into bite sized pieces

Garnishes:

• 4 green onions, sliced into rounds
• 1/2 jalapeno, thinly sliced
• 1/4 cup, chopped cilantro
• Furikake (dried seaweed seasoning blend found on the Asian aisle of your grocery store)

Instructions:

• Miso broth instructions:
  • Put 6 cups of water into a medium/large pot.
  • Add kombu and shiitake stems and bring to a boil.
  • Add bonito flakes, turn heat down and simmer for about 30 seconds.
  • Turn heat off and remove kombu.
  • Let the bonito and stems sit for 10 minutes, then remove with a fine mesh spider or strain broth into a clean pot.
• Heat miso broth over high heat. Add mirin and tamari.
• When liquid boils, whisk in the miso, then add salmon, peas and shiitakes.
• Reduce to a simmer and cook for about 2-4 minutes, or until the salmon is just barely cooked through.
• Taste for seasoning, add salt if necessary.
• Garnish with green onions, jalapeno, cilantro and furikake.