GM
Just made a creamy miso lobster soup. Sauteed up some ginger and garlic in butter, then threw in 2 cups of water and 2 tsp better than bouillon lobster base, a dash of toasted sesame oil, and some splashes of mirin and sake. A splash of heavy cream, and then shichimi togarashi before removing from heat and adding two tbsp of miso.
Better if I had some meat for it but hits the spot as I'm still fighting off this flu.
Better than bouillon is totally a cheat code.
