Tonight’s supper, after spending time in Albuquerque for dentist’s appointment, was miso soup - made with shredded bonito and nori to make the broth, then two heaping tablespoons of three-year old brown barley miso and three chopped green onions were added after the bonito and nori were removed. We had two kinds of gyoza - pork & leek and spicy shrimp; they were enjoyed with a nice wild lime and chile; two brands of citrus gyoza sauce; and a spicy gyoza sauce. All was enjoyed with a Mu Junmai Daiginjo sake - light but flavorful.
Then we finished with small scoops of Tahitian vanilla and dark chocolate gelati on half a Chocolate Maven brownie each with a small snifter of Grand Marnier. It made an enjoyable meal.
do you mean kombu instead of nori?
No I used nori this time since I forgot to get more kombu when we were at TaLin Market in Albuquerque, where we got most of the stuff we ate last night.
must have lost that 5 lbs already to be hitting the brownie and multiple gelato scoops, small though they may have been.
alan
no kombu makes a Japanese chef sad…
How did it taste with nori instead of kombu?
It tasted pretty good. We often crumble nori in our miso soup when consuming it.
Wakame makes for good Miso soup too. Texturally it deals with the heat and moisture better than nori. Also try cubing or using strips (Sengiri) of Daikon, but only the middle bit as it is the best. And lately I have been fanatical about slivered onion in my miso soup. Based in Tokyo it is part of my daily fare. Hmmm… Have to try get a Berserker dinner going over here. 
I have my wife do all the Japanese cooking. She’s from Japan (moved here in her late 20s)
Oh, and she’s a professional Japanese pasty chef 
I deal with all the non-Japanese cooking like steak, pasta, etc