For this soup, I include salmon and shrimp along with diced vegetables to make a full-meal dish. You can create similar flavorful soups using leftover seafood from your sushi preparation.
- Sea salt
- 20 medium shrimp (31 to 35 count per pound), in shells
- ¼ pound boned salmon, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- ½ cup carrot, cut into ¼-inch cubes
- ½ cup celery root, cut into ¼-inch cubes
- ½ cup potato, cut into ¼-inch cubes
- ½ cup onion, cut into ¼-inch cubes
- 4 cups dashi (fish stock)
- ¼ cup Saikyo shiromiso (sweet white miso)
- 1 tablespoon akamiso (brown miso)
- 1 teaspoon toban jiang (chile bean sauce)
- Freshly ground black pepper
Bring a medium potful of lightly salted water to a boil, add the shrimp, and cook for 30 seconds. Drain and peel off the shells. Blanch the salmon in the same way and drain.
Heat the vegetable oil in a medium pot, add all the cubed vegetables, and cook over medium-low heat for 1 minute, stirring. Add the dashi and cook, covered, until the vegetables are soft, about 15 minutes. Add the salmon and shrimp and cook for 3 minutes. Add the miso and toban jiang, whisking until it is dissolved.
Serve equal portions of the soup in four soup bowls. Grind some black pepper over the top.