• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Shanghai Fish Soup

  • Recipe Submitted by on

Category: Soups, Chinese, Seafood

 Ingredients List

  • 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

 Directions

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.



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