Name: Shanghai-Inspired Fish Stew
Yield: 8 servings
Ingredients: 3 ounces uncooked bean threads (cellophane noodles); 2 cups boiling water; 1 ounce dried wood ear mushrooms; 4 cups fat-free, less-sodium chicken broth; 2 tablespoons julienne-cut peeled fresh ginger; 1 tablespoon rice vinegar; 1 tablespoon less-sodium soy sauce; 1 tablespoon Chinese black vinegar or Worcestershire sauce; ½ teaspoon ground white pepper; ½ teaspoon dark sesame oil; ¼ teaspoon salt; 1 pound tilapia fillets, cut into bite-sized pieces; 8 ounces silken firm tofu, drained and cubed; ¼ cup thinly sliced green onions

Combine 2 cups boiling water and mushrooms in a medium bowl; let stand 20 minutes. Drain mushrooms in a sieve over a bowl; discard mushrooms. Combine mushroom soaking liquid, broth, and next 7 ingredients (through salt) in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add tilapia; cover and simmer 10 minutes. Stir in noodles and tofu; simmer, uncovered, 5 minutes. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons green onions.

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Shanghai-Inspired Fish Stew

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