10 lg Shrimp -- cooked, peeled

3 c Dashi stock -- **1

1/2 c Miso -- light **2

2 Kamaboko -- small cakes **3

-thinly sliced 1/2 ts Sugar

2 Scallions -- chopped

1/2 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 Deep-fried fish paste cakes or can use deep-fried bean curd cakes; available in Japanese or Oriental markets . By Jeff Smith The Frugal Gourmet From the 01/30/1991 issue of The Springfield Union-News

$p FOOD SOFTWARE by JOE COMISKEY (JPMD44A) on 08//93, MM format