Recipe for cooking seafood and vegetables in broth
Recipes from Japan and Korea :: Japanese and Korean Soups
1/2 (3 3/4 ounce) pkg. cellophane noodles
4 (10 3/4 ounce) cans condensed chicken broth
2 broth cans water
2 med. carrots, cut into 1/8-in. slices
1 lb. raw shrimp, shelled and de-veined
8 oz. cod or haddock fillets, cut into 1-in. pieces
4 oz. Chinese pea pods
1 Tbsp. soy sauce
12 mushrooms, sliced
4 scallions (with tops), cut into 1 1/2-in. pieces
Dipping Sauce
Cover cellophane noodles with hot water. Let stand 10 minute; drain. Cut into 2-in. lengths. Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat. Simmer uncovered or without a lid 5 mins. Stir in noodles and remaining ingredients except Dipping Sauce. Cover and heat to boiling; reduce heat. Simmer until shrimp are pink and fish flakes easily with fork, 3 to 5 mins. Serve with small dishes of Dipping Sauce.
Yields 6 servings.
Dipping Sauce
1/2 c. soy sauce
1/2 c. lemon juice
1 Tbsp. thinly sliced scallion (with top)
Dash of red pepper flakes
Mix all ingredients.
