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Shanghai Fish Soup

RecipeSource: Shanghai Fish Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: SHANGHAI FISH SOUP Categories: Chinese, Soups, Seafood Yield: 4 servings 4 Dry Shiitake mushrooms 1/2 To 3/4 Lb. Catfish fillets 1 tb Salad oil 1 tb Julienned peeled fresh -ginger 2 tb Red-in-snow (optional) 4 c Low-salt chicken broth 8 oz Firm tofu, drained and cut -into 1/2 inch cubes 2 tb Soy sauce 1 tb Dry sherry 1 ts Sugar 1 lg Green onion, cut diagonally -into 1 inch pieces 1/2 ts 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 1 1/2 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, .2 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 -----

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