Seafood and Vegetables in Broth (Yosenabe)

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  • 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

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


  1. Yosenabe: Cover cellophane noodles with hot water. Let stand for 10 minutes; drain.
  2. Cut noodles into 2-inch lengths.
  3. Heat chicken broth, water and carrots to boiling in Dutch oven; reduce heat. Simmer uncovered for 5 minutes.
  4. 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.
  5. Serve with small dishes of Dipping Sauce.
  6. Dipping Sauce: Mix all ingredients.

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