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I’ve made this twice, following directions exactly, i.e. do not boil the shiitakes and kombu, simmer only. There is still an off putting metallic taste in my opinion.
I used Milk Streets light miso which I have just purchased, dried shiitakes from the farmer market, organic daikon and carrots.
The only thing I can think of is the sake? It was a small bottle I purchased at Whole Foods.
Could the quality of sake impact the soup that much?