| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Japanese | Fish/shellf, Japanese, Soups/stews | 5 | Servings |
INGREDIENTS
| 10 | Shrimp, cooked peeled | |
| 3 | c | Dashi stock, **1 |
| 1/2 | c | Miso, light **2 |
| 2 | Kamaboko, small cakes **3 | |
| thinly sliced | ||
| 1/2 | t | Sugar |
| 2 | Scallions, chopped | |
| 1/2 | Bean curd, fresh cut into | |
| small cubes |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V4 #043 by BobbieB1@aol.com on Feb 11, 1997.
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