Seafood and Vegetables in Broth (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

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

Yields 6 servings.

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

Mix all ingredients.