Recipe - Miso Soup With Shrimp

10 lg Shrimp; cooked, peeled
3 cup Dashi stock; **1
One half cup Miso; light **2
2 Kamaboko; small cakes **3
thinly cut or sliced up
One half teaspoon Sugar
2 Scallions; chopped
One half 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 Deepfried fish paste cakes or can use deepfried bean curd cakes;
available in Japanese or Oriental markets . By Jeff Smith The Frugal
Gourmet From the 01/30/1991 issue of The Springfield UnionNews
MealMastered by Joe Comiskey 08/18/1992 Posted on $p FOOD SOFTWARE by
JOE COMISKEY (JPMD44A) on 08//93, MM format
Posted to MMRecipes Digest V4 #043 by BobbieB1@aol.com on Feb 11, 1997.