This popular vegetable soup is eaten either at breakfast or as last course at dinner. The stock for practically all Japanese soups is made with dried tunny fish—maguro—which is grated and put in boiling water. For 6 portions of soup, ½ lb. of fish is added to 3 pints of water. When the water boils the fish is added, and as soon as the water again starts boiling, the saucepan is removed from the fire. For Misoshiru, spring onions, leeks, small turnips and bamboo shoots are cooked in the stock, small cubes of tofu are added and the soup is seasoned with 1 tablespoon of salt. Tofu is dried bean curd, extensively used in Japanese cooking. When the vegetables are tender, the soup is ready.