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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Ingredients:
3 cups dashi stock |
1/2 cup light miso |
1/2 teaspoon sugar |
2 small tofu cakes deep fried bean curd, thinly sliced (kamaboko) or 2 small cake, deep fried fish paste thinly sliced (kamaboko) |
4 ounces fresh tofu, cut into cubes |
2 scallions, chopped |
10 large shrimp, cooked and peeled |
Directions:
1. Prepare the stock according to instructions on the package.
2. Bring to a simmer and stir in the miso with a whisk.
3. Add the sugar, fried bean curd and fresh bean curd.
4. Divide into 5 bowls and add the scallions and shrimp.
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