We are having a fusion. Mostly mushroom based dashi, using chicken stock and water, dried mushies, stems and trimmings from the fresh mushrooms, plus a few other things, some mushroom base, and just enough bonita flakes to give it that smokey flavor. Garnishes were fresh shitakis, beech, and some other kind, plus a bit of cabbage that were all stir fried separately. Also had some enokis, but I let the hot broth cook them. Protein was a pork meatball from a Thai book that goes in a soup with glass noodles. I used udon noodles, Craig used glass noodles. Pic to follow.