Soup With Fish Balls

Mrs. Hisaji Hadano

SERVINGS 6

• ¼ cup dried shrimps
• 3½ cups water
• ½ cup fresh tuna, sliced
• 2 tablespoons miso
• 1 egg
• Green onions or mitsuba (trefoil) chopped fine

Make soup stock with dried shrimps and water. (See page 19). Grind tuna in suribachi. Add miso and grind. Add egg and mix well. Drop tuna-miso mixture by spoonfuls into boiling soup stock, and turn heat off when fish balls rise to the surface. Garnish with finely cut green onion or mitsuba.