Emeril's Favorite Miso Soup

Ingredients:

• 3 large dried black kikurage (tree ear mushrooms)
• Boiled meat of 1 lobster (450 g), cut into small pieces, shell and body left
• 2 teaspoons soy sauce
• 4 tablespoons saikyo (sweet light miso paste)
• 1 tbsp akamiso (dark miso paste)
• 3 tbsp finely chopped green onions

For the ichiban dashi broth:

• 10 gr. (about 2-3 leaves) kombu (kelp)
• 4 tbsp of water
• 1/2 cup katsuobushi (dried bonito flakes)

Preparation:

1. In a large saucepan, combine the kombu and water and heat over medium-low heat until almost boiling. Remove the kombu just before the mixture boils and discard. Add the bonito flakes and steep for 10 seconds, until the mixture comes to a boil.
   
   Turn off the heat and skim off any foam from the surface of the liquid. Let the mixture sit for 2 minutes, then strain through a fine-mesh sieve or cheesecloth. Discard the bonito flakes, pour the dashi back into the pan, and return to low heat. Add the reserved lobster body and shell to the dashi and simmer for 5 minutes. Remove and discard the shell and body.
2. Rinse the mushrooms quickly with water or wipe them dry to remove any sand or dirt, then add them to the dashi and simmer over low heat until tender, about 10 minutes. Remove the mushrooms when they're cool enough to avoid burning your hands, slice them crosswise, or into thin strips, and return them to the broth.
   
   Add the lobster meat and continue to simmer until tender, about 2-3 minutes. Add the soy sauce, white and brown miso, and green onions. Stir well. Serve immediately.