6 dried mushrooms
1 (2 oz.) pkg. bean thread
4 oz. fresh or frozen rock cod or other fish
2 c. coarsely chopped Chinese cabbage
2 c. fresh spinach (6 oz.)
6 lg. shrimp in shells
1 c. shucked oysters
6 cherrystone clams in shells, washed
6 slices fish cake (kamaboko) - (optional)
4 oz. fresh tofu, cut into 1 1/2 inch pieces
4 green onions, bias-sliced into 1 inch lengthwise
4 c. dashi (see recipe)

Cover dried mushrooms with warm water; soak 30 minutes. Cover bean thread with warm water, soak 15 minutes - drain mushrooms and bean thread well and set aside. Thaw fish if frozen - put fish in a colander or deep fry basket; blanch by plunging into boiling water and cooking for 3 minutes; immediately plunge into cold water; cool. Drain. Repeat blanching procedure with cabbage and spinach.