Don't make a traditional dashi broth for this soup. Boil some shrimp broth, some chopped seaweed and a little bit of minced ginger and minced garlic together. Boil the broth for ten minutes.
Add white pepper, sea salt, a dash of soy sauce and a dash of sesame oil. Strain the broth through a fine sieve, return the broth to the pot and turn the heat to simmer. Mix in a little bit of miso paste.
Cut a few small peeled and deveined raw shrimp in half lengthwise and add to the soup. Add some thin julienne sliced snow pea strips.
Ladle the soup into a bowl and set some raw enoki mushrooms and pickled seaweed salad on top.
This soup is a sheer delight to sip on! The pickled seaweed salad is available in Chinese markets. This is a very mild flavored healthy miso soup! ... Shawna