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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
1/2 cup soy sauce
1/2 cup lemon juice
1 tablespoon thinly sliced scallion (with top)
Dash of red pepper flakes
Yosenabe: Cover cellophane noodles with hot water. Let stand for 10 minutes; drain.
Cut noodles into 2-inch lengths.
Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat. Simmer uncovered for 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.
Dipping Sauce: Mix all ingredients.