Nameko and Lobster Mushroom Soup
This brothy soup was a home run at taste testing. Mushrooms and bacon have always been good friends, and here the nameko's sticky film gives depth and body to the smoky broth (which is inspired by Momofuku chef David Chang's bacon dashi). You can make the broth in advance; it will keep in the refrigerator for several days.'Shroom subs: For the nameko: enoki, pioppini (though broth will have less body). For the lobster: maitake, fried chicken, shiitake
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