* 2 tablespoons sesame oil

* 4 ounces sliced shiitake caps

* 1 large Vidalia onion, halved and sliced thinly (or 2 1/2 cups prepared sliced onion)

* 1 tablespoon low-sodium tamari

* 1/4 cup sake (or mirin, sherry, or a combination)

* 4 cups vegetable broth

* 1 pound boneless, skinless Pacific cod, cut into 1 1/2-inch pieces (or haddock, for a milder flavor)

* 3 tablespoons shredded wakame, optional

* 1/4 cup sliced scallions for garnish, optional

DIRECTIONS:

Heat the oil over medium heat in a heavy-bottomed soup pot. Add the shiitakes and onions and saute for four minutes. Add the tamari and sake, increase the heat to medium high, and saute for three to four minutes or until the mushrooms and onion are tender (it's preferable if not all the sake is cooked off). Add the vegetable broth, increase the heat to high, and bring just to a boil.

Reduce the heat to a simmer, add the fish and wakame, if using, and cook for about two minutes or until the fish is just cooked through -- do not overcook or the fish will become tough. Remove from the heat and top the soup with the scallions, if using, to serve.

YIELD: Four Servings

Per Serving: 437 Calories; 11g Fat; 32g Protein; 53g carbohydrate; 7g Dietary fiber; 45mg Cholesterol; 1931mg Sodium