Soak shiitakes in warm water for about 1 hour. Then remove, discard stalks and slice.
Bring stock to the simmer in a saute (heavy-bottomed) pan and skim any impurities off the top.
Add soy, ginger, shiitakes, sugar, rice wine and sesame oil. Stir and briefly cook.
Then carefully add the fish, bok choy and beanshoots. Cook for about 1 min until fish is ready.
Stir in coriander and spring onion and serve in individual soup bowls.
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