Print Recipe

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

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.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.