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
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
$p FOOD SOFTWARE by JOE COMISKEY (JPMD44A) on 08//93, MM format