Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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