---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SHANGHAI FISH SOUP
  Categories: Chinese, Soups, Seafood
       Yield: 4 servings
  
       4    Dry Shiitake mushrooms
     1/2    To 3/4 Lb. Catfish fillets
       1 tb Salad oil
       1 tb Julienned peeled fresh
            -ginger
       2 tb Red-in-snow (optional)
       4 c  Low-salt chicken broth
       8 oz Firm tofu, drained and cut
            -into 1/2 inch cubes
       2 tb Soy sauce
       1 tb Dry sherry
       1 ts Sugar
       1 lg Green onion, cut diagonally
            -into 1 inch pieces
     1/2 ts Sesame oil
  
   Soak mushrooms in warm water until caps are tender, 15
   to 30 minutes. Drain and squeeze gently to remove some
   of the water. Cut off and discard stems; thinly slice
   caps. Set aside.
   
   Rinse fish and pat dry. Cut fillets into 1-by 1 1/2
   inch pieces; set aside.
   
   Place a wok or 3 to 4 quart saucepan over high heat.
   When hot, add oil and swirl to coat cooking surface.
   Add ginger and stir until fragrant, about 30 seconds.
   Add mushrooms, fish and red-in-snow; stir until fish
   turns opaque on outside, about 1 minute. Stir in
   broth, tofu, soy sauce, sherry and sugar; bring soup
   to a boil, stirring occasionally. Pour into a tureen
   and sprinkle with green onions and sesame oil. Makes 4
   to 6 servings.
   
   Per serving: 201 Calories, 20 g Protein, 7 g
   Carbohydrates, 2 g Saturated Fat,  3 g Monounsaturated
   Fat, 4 g Polyunsaturated Fat, .2 Omega-3 Fat, 33 mg
   Cholesterol, 970 mg Sodium.
   
   Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can
   be substituted for catfish.
   
   SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim
   Bodle 3/93
  
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