Yosenabe (Simmered Seafood and Vegetables)

Yosenabe (simmered Seafood And Vegetables) Recipe

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Mikekey *


A Japanese soup. This called for red snapper or bream, but I like it with tilapia.

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30 Min
15 Min
Stove Top


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1 lb
tilapia fillets, thick
lobster tail (the meat of)
1 c
cooked cellophane noodles
8 c
chicken stock
carrots, peeled and sliced in "coins"
1 small
piece kombu (kelp seaweed), optional
soy sauce, to taste
a handful of fresh baby spinach leaves
fresh mushrooms, sliced
green onions, cut into bite-sized pieces

How to Make Yosenabe (Simmered Seafood and Vegetables)


  • 1Wash fish and cut into 1 inch pieces. With a sharp knife remove lobster meat from tail and cut into slices, then cut each slice in half.
  • 2Drain noodles and cut into short lengths. Put into saucepan with stock and carrots, and bring to a boil. Reduce heat and simmer 5 minutes before adding kombu and soy sauce.
  • 3Simmer a further 2 minutes, then add fish and lobster, spinach leaves, mushrooms and green onions. Continue cooking for 5 minutes or until everything is done.
  • 4Serve in soup bowls.

Printable Recipe Card

About Yosenabe (Simmered Seafood and Vegetables)

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: Japanese

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