Yield: 5 Servings
|10 larges||Shrimp; cooked, peeled|
|3 cups||Dashi stock; **1|
|½ cup||Miso; light **2|
|2 \N||Kamaboko; small cakes **3 thinly sliced|
|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