| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
Japanese, Soups & ste |
1 |
Servings |
INGREDIENTS
| 12 |
|
Clams |
| 1 |
lb |
Sea bass; cubed |
| 1 |
|
Piece dried kelp |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Mirin (sweet rice wine) |
| 12 |
|
Shrimp |
| 1 |
|
Fish cake; cut into cubes |
| 1 |
lb |
Fresh mushrooms |
| 2 |
|
Heads lettuce |
| 1 |
|
Tofu cake; cubed |
INSTRUCTIONS
Steam clams. Save broth and add water to make one quart of liquid. Pour
into large pot, add all ingredients. Boil gently until lightly cooked.
Serve in four individual bowls.
Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland
<kirkland@gj.net> on Nov 10, 1997
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”