Aunt Cookie's Note:
For some reason, this soup makes me feel better when I have a cold (not that it tastes medicinal, of course). From Moosewood.
My Private Note
Units: US | Metric
- 8 dried shiitake mushrooms
- 2 cups water
- 1/4 cup oil
- 1 medium onion, thinly sliced
- 1 large carrot, julienned
- 2 celery ribs, diagonally sliced
- 1/4 head white cabbage, thinly sliced
- 1/2 teaspoon salt
- 8 cups vegetable broth
- 1 1/2 lbs fish, cut in cubes (I used tilapia)
- 4 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1 tablespoon dark sesame oil
- 1/2 lb snow peas, stemmed
- 3 scallions, diagonally sliced
- 1Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
- 2Trim and discard the mushroom stems. Slice the caps.
- 3Sauté the onion in the oil, in a large soup pot for a few minutes.
- 4Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
- 5Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
- 6Add the fish and mushrooms, simmering for 5-7 more minutes.
- 7Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
- 8Add the snow peas and scallions, and serve.
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Nutritional Facts for Japanese Fish Stew
Serving Size: 1 (179 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 220.1
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 1.7 g
- Cholesterol 2.4 mg
- Sodium 1482.1 mg
- Total Carbohydrate 23.5 g
- Dietary Fiber 3.1 g
- Sugars 7.7 g
- Protein 5.8 g
The following items or measurements are not included: