Japanese Root Vegetable and Mushroom Stew

Ingredients

• 1/4 cup miso
• 1 cup mayonnaise
• Pinch of sugar
• Juice and zest of one lemon
• 1 teaspoon Sriracha
• 4, 4-ounce portions of Wild Run Salmon, pin boned and skin on
• 6 dried mushrooms from Northwood Mushrooms Family Farm, such as porcini, morel or chanterelle, soaked overnight at room temperature in 4 cups water, or soaked in boiling water for two hours
• 1 piece kombu, about 7 by 3 1/2 inches
• 1 cup sake or white wine
• 1 small leek, cut into 1-inch pieces
• ¾ cup celery root, or parsnip, and cut into 1-inch pieces
• ¾ cup radishes, or kohlrabi, cut into 1-inch pieces
• ¾ cup carrots, or yellow beets, and cut into 1-inch pieces
• 1 Tablespoon minced fresh ginger
• 2 ½ tablespoons Japanese soy sauce or tamari, more to taste
• ½ teaspoon kosher salt
• ½ pound of fresh mushrooms such as shitake, nameko or king oyster
• 4 ounces sweet potato, turnip or winter squash, peeled and cut into 1-inch pieces
• 3 Tablespoons rice wine vinegar
• 6 scallions, thinly sliced on the bias
• Pinch of chili flakes