Poached Shrimp In A Miso Broth With Cellophane Noodles Recipe

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3 tablespoons saikyo (sweet white miso)

1 pound medium shrimp, peeled and deveined

2 tablespoons akamiso (brown miso)

1/2 cup katsuobushi (dried bonito flakes)

1/2 pound cellophane noodles, reconstituted in warm water

3 tablespoons finely sliced scallions

4 cups water

2 teaspoons soy sauce

3/4 cup thinly sliced shiitake mushroom caps

1/2 teaspoon freshly ground white pepper

1/3-ounce konbu (kelp), about 2 or 3 squares

1 teaspoon salt

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