| 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.
A Message from our Provider:
“Jesus is my Lifeguard!”