Oyster soup with miso
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | ounce | Miso (soybean paste) |
| 4 | cups | Dashi (Japenese bouillon stock) |
| 8 | ounces | Shucked oysters |
| ¾ | teaspoon | Cornstarch Cold water |
| ½ | teaspoon | Crushed red pepper |
Directions
Blend miso and dashi together in saucepan; bring just to a boil. Add oysters and cook until oysters are plump and tender. Mix cornstarch with just enough water to make a xommth paste. Add to oyster mixture; cook over low heat, stirring constantly, until sauce thickens. Simmer until soup is well heated. Season with crushed red pepper and serve.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-16-94