Recipe for Shanghai Fish Soup


4 dry shiitake mushrooms
1/2 to 3/4 lb. catfish fillets
1 tablespoon salad oil
1 tablespoon julienned peeled fresh ginger
2 tablespoon red-in-snow (optional)
4 cup low-salt chicken broth
8 oz firm tofu, drained and cut into 1/2; inch cubes
2 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 large green onion, cut diagonally into 1; inch pieces
1/2 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 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.

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