Salmon Miso Soup

 Ingredients

missing from picture - one brown onion.

Dashi Stock (makes around 3 L)
3 Litres of water
6 pieces of  small knotted Dry Kelp (or 2 pieces of large dry kelp sheet)
2 packs of Bonito Flakes (contains 5 small packets per pack)

Soup Contents (see picture)
500g salmon meat (can be any meat part)
2 Sweet Corn Cobs - cut into chunks.
1.5 Big Carrots (pic shows small carrots as got sale on small carrots - whatever works) - cut into medium chunks
1 medium size white radish ( if you wear size 5 shoe, it is a long as the length of your elbow to wrist) - cut into medium chunks.
200g white miso paste (if you accidentally bought the red one, can still use)
50g shitake mushroom - sliced
200g of enoki mushroom (optional - if use, halved the shitake)
300g of shimeji mushroom (optional - if use, halved the shitake)
30g of firm soya tofu ( a box of the one in picture) - diced big chunks
Spring onions for garnish (optional) - chopped
1 brown onion - chopped

Step by step

1. Make dashi first by dumping kelp into water and bringing it to boil. Then dump bonito flakes in and boil until bonito flakes sink (about 10 min). Overall process should take about 25 to 30 mins unless you got a really low power stove. 
2. Strain out the kelp and bonito flakes. I do this by pouring the dashi out from pot over a strainer into another pot/mixer bowl and then pouring it back into pot. You can use whatever method as long as in the end you get the clear dashi base.
3. Set pot with dashi base on stove and dump corn, carrots, onion and radish into pot and cook until carrots/radish are soft over medium fire.
4. Once veggies are soften turn heat to low, use a strainer, semi immerse it into soup and start mixing miso through strainer one spoonful at a time. Miso will melt into soup and create a murky texture. Alternatively, you can scoop some soup into a bowl and mix the miso till melted then pour everything back into pot.
5. Bring back heat up and dump mushroom and salmon.
6. Once soup is boiling again, dump tofu.

Soup is ready to serve.

Cooking time - 1 hour if you prepare soup contents while waiting for dashi to boil and there is no distraction.