Instructions: 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.

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