Shanghai-Inspired Fish Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Traditionally, this comfort-food stew is made with flash-fried and then long-simmered fish heads. Tilapia fillets make an excellent, quick-cooking substitute. Ingredients:
3 ounces uncooked bean threads (cellophane noodles) |
2 cups boiling water |
1 ounce dried wood ear mushrooms |
4 cups fat-free, less-sodium chicken broth |
2 tablespoons julienne-cut peeled fresh ginger |
1 tablespoon rice vinegar |
1 tablespoon less-sodium soy sauce |
1 tablespoon chinese black vinegar or worcestershire sauce |
1/2 teaspoon ground white pepper |
1/2 teaspoon dark sesame oil |
1/4 teaspoon salt |
1 pound tilapia fillets, cut into bite-sized pieces |
8 ounces silken firm tofu, drained and cubed |
1/4 cup thinly sliced green onions |
Directions:
1. Prepare noodles according to package directions. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
2. Combine 2 cups boiling water and mushrooms in a medium bowl; let stand 20 minutes. Drain mushrooms in a sieve over a bowl; discard mushrooms. Combine mushroom soaking liquid, broth, and next 7 ingredients (through salt) in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add tilapia; cover and simmer 10 minutes. Stir in noodles and tofu; simmer, uncovered, 5 minutes. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons green onions.
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