yosenabe (simmered seafood and vegetables)
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A Japanese soup. This called for red snapper or bream, but I like it with tilapia.
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yield
6 serving(s)
prep time
30 Min
cook time
15 Min
method
Stove Top
Ingredients For yosenabe (simmered seafood and vegetables)
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1 lbtilapia fillets, thick
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1lobster tail (the meat of)
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1 ccooked cellophane noodles
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8 cchicken stock
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2carrots, peeled and sliced in "coins"
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1 smpiece kombu (kelp seaweed), optional
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soy sauce, to taste
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a handful of fresh baby spinach leaves
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6fresh mushrooms, sliced
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6green onions, cut into bite-sized pieces
How To Make yosenabe (simmered seafood and vegetables)
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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.
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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.
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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.
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4Serve in soup bowls.
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Categories & Tags for Yosenabe (Simmered Seafood and Vegetables):
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