Miso Soup With Shrimp Recipe - Cooking Index
Miso Soup With Shrimp Recipe - Cooking Index
It is a very light soup and served with just a few delicate ingredients added, so one may enjoy the flavor of the soup itself. The Japanese drink this soup from the bowl; spoons are not offered. Your children will love that aspect of Japanese formality.
Cuisine: Japanese| 10 | Large shrimp - cooked and peeled | |
| 3 cups | 711ml | Dashi stock - see * Note 1 |
| 1/2 cup | 118ml | Miso, light - see * Note 2 |
| 2 | Kamaboko - (small cakes, thinly sliced) - see * Note 3 | |
| 1/2 teaspoon | 2.5ml | Sugar |
| 2 | Scallion - chopped | |
| 1/2 | Bean curd, fresh - cut into small cubes |
* Note 1: Made from dried seaweed or dried tuna shavings; is available in Japanese or Oriental markets.
* Note 2: Fermented soybean paste; available in Japanese or Oriental markets.
* Note 3: Deep-fried fish paste cakes or can use deep-fried bean curd cakes; available in Japanese or Oriental markets.
Prepare the Dashi 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.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 01-30-1991 issue - The Springfield Union-News
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