Miso Soup

Lorrie Carr Ohashi

• 1 c. fish stock
• 1/2 c. Miso (bean curd paste)
• 4 c. water
• 3 T. green onions, chopped
• 1 egg, slightly beaten

To 1 cup fish stock, add 4 cups water. Bring stock to a boil and add Miso. Lower heat and simmer. Just before serving, add egg. Stir until coagulated and add green onions. Heat for 1 minute and serve. A handful of freeze-dried “Wakame” green seaweed and/or a cup of finely sliced Chinese cabbage or turnips may be added, to make a healthier soup.