| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Japanese |
Japanese, Soups/stews, Fish/shellf |
5 |
Servings |
INGREDIENTS
| 10 |
lg |
Shrimp; cooked, peeled |
| 3 |
c |
Dashi stock; **1 |
| 1/2 |
c |
Miso; light **2 |
| 2 |
|
Kamaboko; small cakes **3 thinly sliced |
| 1/2 |
ts |
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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