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
