Seafood and Vegetables in Broth (Yosenabe)

Ingredients

Yosenabe

• 1/2 (3 3/4 ounce) package cellophane noodles
• 4 (10 3/4 ounce) cans condensed chicken broth
• 2 broth cans water
• 2 medium carrots, cut into 1/8 inch slices
• 1 pound raw shrimp, shelled and de-veined
• 8 ounces cod or haddock fillets, cut into 1 inch pieces
• 4 ounces Chinese pea pods
• 1 tablespoon soy sauce
• 12 mushrooms, sliced
• 4 scallions (with tops), cut into 1 1/2 inch pieces

Dipping Sauce

• 1/2 cup soy sauce
• 1/2 cup lemon juice
• 1 tablespoon thinly sliced scallion (with top)
• Dash of red pepper flakes

Instructions

Yosenabe

1. Cover cellophane noodles with hot water. Let stand for 10 minutes; drain.
2. Cut noodles into 2 inch lengths.
3. Heat chicken broth, water and carrots to boiling in a Dutch oven; reduce heat. Simmer uncovered for 5 minutes.
4. 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 minutes.
5. Serve with small dishes of Dipping Sauce.

Dipping Sauce

1. Mix all ingredients.