1/2 lb. scrod
1 tsp. olive oil
4 lg. peeled garlic cloves
1 bay leaf
1 tsp. soy sauce
1 c. chopped carrots
1 c. chopped celery
1/4 c. chopped scallions
1/4 c. finely chopped parsley
1 tsp. oregano
1 tsp. mustard
1/4 c. finely grated Locatelli cheese
1 heaping tbsp. barley miso
1/2 c. diced tofu

Cut scrod into thumb sized pieces. Add pieces to 2 quarts water. Add olive oil, bay leaf, garlic cloves, soy sauce. Bring to boil, then reduce to low boil. Add chopped carrots, celery, scallions, and parsley.

Continue on low boil until carrots are soft, then lower heat to simmer. Add oregano, mustard and cheese. Cover and stir occasionally.

Let cook until fish pieces have disintegrated. Then test soup for desired consistency. If too thin, remove cover and let simmer until reduced. If too thick, add water.

When soup is desired consistency, add barley miso to simmering pot. Stir until miso is dissolved (do not boil). Add more miso to taste if necessary. Add tofu. Let simmer for 5 minutes. Stir occasionally.

Serve topped with grated Locatelli cheese. Serves 4.