Japanese Fish Stew

Submitted by Aunt Cookie

"For some reason, this soup makes me feel better when I have a cold (not that it tastes medicinal, of course). From Moosewood."

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 8

ingredients

• 8 dried shiitake mushrooms
• 473.18 ml water
• 59.14 ml oil
• 1 medium onion, thinly sliced
• 1 large carrot, julienned
• 2 celery ribs, diagonally sliced
• 0 head white cabbage, thinly sliced
• 2.46 ml salt
• 1892.72 ml vegetable broth
• 680.38 g fish, cut in cubes (I used tilapia)
• 59.16 ml soy sauce
• 29.58 ml dry sherry
• 14.79 ml dark sesame oil
• 226.79 g snow peas, stemmed
• 3 scallions, diagonally sliced

directions

1. Simmer the shiitakes in 2 cups water for 15 minutes. Drain, but reserve the cooking liquid.
2. Trim and discard the mushroom stems. Slice the caps.
3. Sauté the onion in the oil, in a large soup pot for a few minutes.
4. Add the carrot, celery, and cabbage, and continue to simmer for a few more minutes.
5. Add the broth with the reserved mushroom liquid and simmer until the veggies are barely tender.
6. Add the fish and mushrooms, simmering for 5-7 more minutes.
7. Mix the soy sauce, sherry, and sesame oil together. Add it to the stew when the fish is finished cooking.
8. Add the snow peas and scallions, and serve.