Monkfish Miso Nabe

Ingredients

• 4 cups water
• 4 inches dashi kombu Length of, kelp for making dashi stock
• 2 tablespoons mirin
• 1/4 cup kasu Sake
• 1/3 cup miso
• 1 pound monkfish cut into large pieces
• 1 carrot sliced into long thin strips
• 1/2 gobo burdock,, sliced into long thin strips
• 1 Tokyo negi or a small leek, cut into 1" lengths
• 2 ounces shimeji mushrooms trimmed
• 1 package shirataki noodles rinsed and drained
• 1/2 bunch shungiku tough stems trimmed and cut in half lengthwise
• 3 leaves napa cabbage halved lengthwise, then cut into large pieces
• 1 bunch mitsuba roughly chopped