🫙 From the Spice Rack
seafood and vegetables in broth
Seafood and Vegetables in Broth (Yosenabe) 1/2 (3 3/4 ounce) package cellophane noodles 4 (10 3/4 ounce) cans condensed chicken broth 2 broth cans water 2 medium carrots, cut into ...
chinesemaineasy
Ingredients8 items
Ingredients
- 1/2(3 3/4 ounce) package cellophane noodles
- 4(10 3/4 ounce) cans condensed chicken broth
- 2broth cans water
- 2medium carrots, cut into 1/8-inch slices
- 1poundraw shrimp, shelled and de-veined
- 8ouncecod or haddock fillets, cut into 1-inch pieces
- 4ouncechinese pea pods
- 1tablespoonsoy sauce
Directions
- 1
Seafood and Vegetables in Broth (Yosenabe) 1/2 (3 3/4 ounce) package cellophane noodles 4 (10 3/4 ounce) cans condensed chicken broth 2 brot
- 2
Let stand 10 minute
- 3
Cut into 2-inch lengths
- 4
Heat chicken broth, water and carrots to boiling in Dutch oven
- 5
reduce heat
- 6
Simmer uncovered 5 minutes
- 7
Stir in noodles and remaining ingredients except Dipping Sauce
- 8
Cover and heat to boiling