Once again, all ingredients and their quantities can be varied according to your taste. The taste of the soup will depend directly on its main components. Of the essential ingredients I would call a broth of Dashi (Dashi), soy sauce and mirin (you can substitute dry white or medium dry wine). Cooking times are inclusive of cleaning fish, shrimp and boiling Dashi. 1. If You have a broth of Dashi (Dashi) (it can be purchased in dry form), then you can skip this step. Those who have it, it is easy to cook. There are several variants of Dashi. For soups, mostly use full-bodied Dashi, made from shavings of tuna (you can substitute dried anchovies). In our stores are sold mostly dried salted anchovies in the form of beer snacks. They can also be used for making Dashi, only it is necessary to get rid of excess salt. Anchovies to break in half along the ridge and soak in room temperature water for 10 minutes.

2. If using dried shiitake mushrooms, they should also be soaked in water for 40-45 minutes.

3. With anchovies and drain water. In a small saucepan, pour 300 ml of water, put in it the anchovies and seaweed, bring to a boil. Algae to clean up, and anchovies cook over medium heat for 7 minutes. After that the sources differ, how to cook Dashi. In some specified immediately strain the broth through cheesecloth, others allow to stand, covered for another 10 minutes and then drain. I went on the second way. Should get the clear broth is light yellow in color.

4. Squid clean from the skin and viscera, cut into rings. Shrimp (if cooked) remove from the shell. If not, rinse and add rice when ready to take out, remove from the shell and add back into the soup.

5. Fill a pot with 1.25 liter of water. Bring to a boil. Shiitake squeeze well and put in boiling water. After 15 minutes, add the rice. The mushrooms and rice, add 70 ml of Dashi, soy sauce, mirin, shrimp (if using uncooked). If necessary, it needs more salt, but given the fact that at the end we add the miso paste, it will give extra salt. Mirin you can substitute dry white wine+sugar (dissolve sugar in wine and add to broth).

6. Salmon is cleaned of scale and lower into the broth. Cook over medium-high heat.

7. Iceberg lettuce rinse, trim off the rough base and the middle, soft part cut into squares.

8. Remove salmon, remove the skin and bones, disassemble into large pieces. Five minutes before end of cooking put the soup squid for 3 minutes is a salad. Add the salmon and peeled shrimp back into the soup, bring to a boil and turn off. Since adding shiitake before the end of cooking, it should take no more than 30 minutes or the mushrooms will be hard.

9. After cooking stir well in the soup miso paste, let stand 5 minutes and serve, put in a bowl a few pieces of tofu and sprinkled with green onions.