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Seafood and Vegetables in Broth (Yosenabe)



Dipping Sauce


  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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