Miso Soup with Shrimp

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 .

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