Seafood Miso Soup from The Sushi Experience by Hiroko Shimbo

Ingredients

• ½ cup potato, cut into ¼-inch cubes
• ½ cup celery root, cut into ¼-inch cubes
• 4 cups dashi (fish stock)
• ½ cup onion, cut into ¼-inch cubes
• 20 medium shrimp (31 to 35 count per pound), in shells
• Sea salt
• ¼ pound boned salmon, cut into 1-inch cubes
• ½ cup carrot, cut into ¼-inch cubes
• 1 tablespoon vegetable oil
• 1 teaspoon toban jiang (chile bean sauce)
• 1 tablespoon akamiso (brown miso)
• Freshly ground black pepper
• ¼ cup Saikyo shiromiso (sweet white miso)