Shanghai Fish Soup

4 dry shiitake mushrooms
1/2 to 3/4 lb. catfish fillets
1 tablespoon salad oil
1 tablespoon julienned peeled fresh ginger
2 tablespoon red-in-snow (optional)
4 cup low-salt chicken broth
8 oz firm tofu, drained and cut into 1/2; inch cubes
2 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1 large green onion, cut diagonally into 1; inch pieces
1/2 teaspoon sesame oil
Soak mushrooms in warm water until caps are tender, 15 to 30 minutes.
Drain and squeeze gently to remove some of the wat er. Cut off and
discard stems; thinly slice caps. Set aside.
Rinse fish and pa t dry. Cut fillets into 1-by 1 1/2 inch pieces; set
aside.
Place a wok or 3 to 4 qua rt saucepan over high heat. When hot, add
oil and swirl to coat cooking surface. Add ginger and stir until
fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir
until fish turns opaque on outside, about 1 minute. Stir in broth,
tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring
occa sionally. Pour into a tureen and sprinkle with green onions and
sesame oil. Makes 4 to 6 servings.
Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g
Saturated Fat, 3 g Monounsaturat ed Fat, 4 g Polyunsaturated Fat, .2
Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium.
Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted
for catfish.