Shanghai-Inspired tilapia fish Stew

Traditionally, this comfort-meals stew is made with flash-fried after which long-simmered fish heads. Tilapia fillets make a fantastic, brief-cooking replacement.

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
1/2 teaspoon ground white pepper
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1 pound tilapia fillets, cut into bite-sized pieces
8 ounces silken firm tofu, drained and cubed
1/4 cup thinly sliced green onions

How to Make It

Step 1

Prepare noodles according to package directions. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.

Step 2

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.