1914 - Chinese-Japanese Cook Book

Japanese - Fish Soup


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1914 - Chinese-Japanese Cook Book
Japanese - Fish Soup

One and one half pounds of fish (any kind);
one quarter pound of fat pork;
one pound of miso paste (bean and rice paste);
one half cupful of syou sauce;
one cupful of cooking juice sauce;
one small carrot;
two onions;
three hard-boiled eggs;
two tablespoonfuls of cooked, chopped ham;
and spices.

To make this soup, any fish of the milder variety can be used,
such as cod, haddock, or bass; lobster and shrimps are also good cooked this way.
Have the pork cut into small pieces, and fry a golden brown;
then wash the fish and take out all bones, chop up into small pieces,
add to the pork, and fry for a few minutes.
Have ready all the vegetables, cleaned and grated,
and put into the pot with the syou and cooking juice, salt, pepper, and spices.
Let it come to a boil, then add the miso paste,
mixed with a pint and a half of boiling water.
Stir all well together, and boil for one hour, adding boiling water if it cooks away.
Strain into soup bowls, and serve with slices of hard-boiled eggs,
sprinkled with chopped parsley and grated ham.