John Myers
Ingredients for 4 servings:
- 100 g glass noodles
- 8 mushrooms, shiitake
- 250 g cod fillet(s)
- 12 king prawns
- 250g tofu
- 2 carrots, thin
- ½ head of Chinese cabbage (approx. 250 g)
- 2 spring onions, – 3
- 1,000 ml instant chicken broth
- 2 tbsp dry sherry
- 3 tsp soy sauce, – 4 tsp
- 1 tsp lemon juice, – 2 tsp
- Cayenne pepper
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Japanese stew
Cut the glass noodles into 10 cm long pieces, blanch them in boiling water, let them stand for 2 minutes, then drain. Clean the mushrooms and cut them into quarters lengthwise. Briefly rinse the fish fillet, pat dry, and cut into bite-sized pieces. Remove the shells from the shrimp, leaving the tails on, and devein them. Cut the drained tofu into 8 cubes. Peel the carrots and slice diagonally into thin slices. Clean and wash the Chinese cabbage, halve again, and cut into strips about 3 cm wide. Clean the spring onions and slice diagonally into thin slices. Bring the stock to a boil. Add all ingredients except the onions and simmer for 2 minutes. Season with sherry, soy sauce, lemon juice, and cayenne pepper, and sprinkle with the spring onions.
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