I made a very hearty Miso Soup for lunch, starting with a rich Kombu Dashi made with Kombu and Shiitake mushrooms, then adding Carrot, Squash, Potato, Wakame, some Sea Salad, a mix of Barley and darker Genmaichi Miso, then topped with some Toasted Sesame Seeds, Scallions and Bonito Flakes. Served here with some freshly made Fried Cod fishcakes from a local Turkish shop.
