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Miso soup with shrimp

Yield: 5 Servings

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 Meal-Mastered by Joe Comiskey 08/18/1992 Posted on $p FOOD SOFTWARE by JOE COMISKEY (JPMD44A) on 08//93 MM format

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European Recipes from Italy, Spain, France and More