Miso Soup With Shrimpfish, japanese, soup 10 large shrimp; cooked, peeled 3 cup dashi stock; **1 1/2 cup miso; light **2 2 kamaboko; small cakes **3 thinly s 1/2 teaspoon sugar 2 scallions; chopped 1/2 bean curd; fresh; cut into 1 ; 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 |
