Oyster soup with miso

4 servings

Ingredients

Quantity Ingredient
3½ ounce Miso (soybean paste)
4 cups Dashi (Japenese bouillon stock)
8 ounces Shucked oysters
¾ teaspoon Cornstarch Cold water
½ teaspoon Crushed red pepper

Directions

Blend miso and dashi together in saucepan; bring just to a boil. Add oysters and cook until oysters are plump and tender. Mix cornstarch with just enough water to make a xommth paste. Add to oyster mixture; cook over low heat, stirring constantly, until sauce thickens. Simmer until soup is well heated. Season with crushed red pepper and serve.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 11-16-94

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