Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    dry shiitake mushrooms
     1/2  pound         catfish fillets -- up to 3/4
   1      tablespoon    salad oil
   1      tablespoon    julienne peeled fresh -- ginger
   2      tablespoons   red-in-snow -- (optional)
   4      cups          low-salt chicken broth
   8      ounces        firm tofu -- drained and cut
     1/2  inch          cubes
   2      tablespoons   soy sauce
   1      tablespoon    dry sherry
   1      teaspoon      sugar
   1      large         green onion -- cut diagonally
          1 inch piece  
     1/2  teaspoon      sesame oil

Preparation:

Soak mushrooms in warm water until caps are tender, 15 to 30 minutes. Drain and squeeze gently to remove some of the water. Cut off and discard stems; thinly slice caps. Set aside. Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set aside. Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and swirl to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and sprinkle with green onions and sesame oil. Makes 4 to 6 servings. Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for catfish. SOURCE: *Simply Seafood, Spring 1992