Miso Soup with Shrimp
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | large |
shrimp
cooked |
|
| 3 | cups |
dashi
|
* |
| ½ | cup |
miso paste
|
|
| 2 | each |
kamaboko
|
* |
| ½ | teaspoon |
sugar
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | large |
shrimp
cooked |
|
| 7.1E+2 | ml |
dashi
|
* |
| 118 | ml |
miso paste
|
|
| 2 | each |
kamaboko
|
* |
| 2.5 | ml |
sugar
|
|
| 2 | each |
scallions, spring or green onions
chopped |
|
Directions
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.
