Miso soup with shrimp

Yield: 5 Servings

Measure Ingredient
10 larges Shrimp; cooked, peeled
3 cups Dashi stock; **1
½ cup Miso; light **2
2 \N Kamaboko; small cakes **3 thinly sliced
½ teaspoon Sugar
2 \N Scallions; chopped
½ \N Bean curd; fresh; cut into
\N \N ; small cubes

Prepare the stock according to the instructions on the package. Bring to a simmer and stir in the miso, using a wire whisk. Add the sugar, kamaboko and fresh bean curd. Divide into five bowls and add the scallions and shrimp.

**1 Made from dried seaweed or dried tuna shavings; is available in Japanese or Oriental markets.

**2 Fermented soybean paste; available in Japanese or Oriental markets.

**3 Deep-fried fish paste cakes or can use deep-fried bean curd cakes; available in Japanese or Oriental markets . By Jeff Smith The Frugal Gourmet From the 01/30/1991 issue of The Springfield Union-News Meal-Mastered by Joe Comiskey 08/18/1992 Posted on $p FOOD SOFTWARE by JOE COMISKEY (JPMD44A) on 08//93, MM format

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