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Classic
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page 74
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.
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