1. Bring 4 cups water, the ginger and kombu to boil in large, wide pot. Reduce heat and simmer, covered, 4 minutes. Turn off heat, sprinkle in bonito flakes and let sit 3 min. Strain broth through a cheese cloth lined fine mesh strainer into a bowl.
2. Rinse pot, then pour in broth. Add leek and carrts. Bring to simmer and cook 2 min. Add cod and scallops, simmer 1 minute. Add shrimp and cook 2 min more.
3. Whisk miso with lager in a small bowl. Remove stew from heat and gently stir in miso mixture. Serve with lemon zest and shiso for topping (optional).
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 85.1mg||26 %|
|Sodium 796.3mg||27 %|
|Potassium 260.7mg||7 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 8.7g|
|Protein 14.2g||20 %|
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Calories per serving: 117
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