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The Japanese love a soup made with fermented soybean paste. It is a very light soup and is served with just a few delicate ingredients added, so that one may enjoy the flavor of the soup itself.
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What You Need:
(To Serve: 5)
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3 cups dashi stock
½ cup light miso
½ teaspoon sugar
2 small cakes deep-fried bean curd, thinly sliced, or 2 small cakes deep fried fish paste (kamaboko), thinly sliced
½ cake fresh bean curd, cut into small cubes
2 scallions, chopped
10 large shrimp, cooked and peeled
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Translate this recipe:
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| How To Cook: |
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1. Prepare the stock according to instructions on the package.
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2. Bring to a simmer and stir in the miso, using a wire whisk.
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3. Add the sugar, fried bean curd, and fresh bean curd.
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4. Divide into five bowls and add the scallions and shrimp.
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