Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Dry Shiitake mushrooms |
| ½ \N | To 3/4 Lb. Catfish fillets |
| 1 tablespoon | Salad oil |
| 1 tablespoon | Julienned peeled fresh ginger |
| 2 tablespoons | Red-in-snow (optional) |
| 4 cups | Low-salt chicken broth |
| 8 ounces | Firm tofu, drained and cut into 1/2 inch cubes |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Dry sherry |
| 1 teaspoon | Sugar |
| 1 large | Green onion, cut diagonally into 1 inch pieces |
| ½ teaspoon | Sesame oil |
Soak mushrooms in warm water until caps are tender, 15 to 30 minutes.
Drain and squeeze gently to remove some of the water. Cut off and discard stems; thinly slice caps. Set aside.
Rinse fish and pat dry. Cut fillets into 1-by 1½ inch pieces; set aside.
Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and swirl to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and sprinkle with green onions and sesame oil. Makes 4 to 6 servings.
Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, ⅕ Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.
Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for catfish.
SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93