Fish Soup – Tom Monte

Ingredients

• 1/2 - 3/4 pound pound whitefish fillet
• 2 cups thin rounds leeks
• 1 cup bite-sized pieces Chinese cabbage
• 1 cup diced carrot
• 6 cups to 8water
• 1 strip kombu (soaked and cut into thin strips)
• 1 teaspoon salt
• 1 tablespoon tamari
• 1/4 teaspoon freshly grated ginger