yosenabe (simmered seafood and vegetables)

Name: Yosenabe (Simmered Seafood and Vegetables)
Prep time: 30 min
Cook time: 15 min
Yield: 6
Cuisine: Japanese
Ingredients: 1 pound(s) tilapia fillets, thick; 1 - lobster tail (the meat of); 1 cup(s) cooked cellophane noodles; 8 cup(s) chicken stock; 2 - carrots, peeled and sliced in "coins"; 1 small piece kombu (kelp seaweed), optional; - soy sauce, to taste; - a handful of fresh baby spinach leaves; 6 - fresh mushrooms, sliced; 6 - green onions, cut into bite-sized pieces

3 Pinches

Mikekey *

Seattle, WA

Updated on Jul 15, 2015

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

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prep time 30 Min

cook time 15 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make yosenabe (simmered seafood and vegetables)

Step 1

Wash 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.

Step 2

Drain 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.
Step 3

Simmer 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.
Step 4

Serve in soup bowls.
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