Shanghai-Inspired Fish Stew

• 3 ounces uncooked bean threads (cellophane noodles)
• 2 cups boiling water
• 1 ounce dried wood ear mushrooms
• 4 cups fat-free, less-sodium chicken broth
• 2 tablespoons julienne-cut peeled fresh ginger
• 1 tablespoon rice vinegar
• 1 tablespoon less-sodium soy sauce
• 1 tablespoon Chinese black vinegar or Worcestershire sauce
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon dark sesame oil
• 1/4 teaspoon salt
• 1 pound tilapia fillets, cut into bite-sized pieces
• 8 ounces silken firm tofu, drained and cubed
• 1/4 cup thinly sliced green onions

1. Prepare noodles according to package directions. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
2. Combine 2 cups boiling water and mushrooms in a medium bowl; let stand 20 minutes. Drain mushrooms in a sieve over a bowl; discard mushrooms. Combine mushroom soaking liquid, broth, and next 7 ingredients (through salt) in a Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add tilapia; cover and simmer 10 minutes. Stir in noodles and tofu; simmer, uncovered, 5 minutes. Ladle 1 cup soup into each of 8 bowls; sprinkle each serving with 1 1/2 teaspoons green onions.

bean threads, boiling water, mushrooms, chicken broth, julienne, rice vinegar, soy sauce, chinese black vinegar, ground white pepper, dark sesame oil, salt, tilapia, silken firm, green onions

Taken from www.myrecipes.com/recipe/shanghai-inspired-fish-stew (may not work)