1/2 pound fish steak or fillet (such as salmon or orange roughy)
1 tablespoon soy sauce
6 cups chicken or fish bouillon
1/2 pound mushrooms, sliced
1 bunch green onions, sliced thin
1/4 teaspoon Tabasco or other hot sauce, or to taste
1/4 cup rice vinegar
1/2 teaspoon freshly ground black pepper, to taste
3 tablespoons cornstarch
1/2 cup cold water
2 cups shredded Chinese cabbage
1 cup snow peas, strings removed, cut in bite-size pieces if they are large
toasted sesame seeds (optional)
Cut the fish in 1/2″ chunks, stir in the soy sauce and set aside.
In a large pot, bring the bouillon to a boil. Add the mushrooms, green onions and hot sauce. Simmer for 5 minutes. Stir in the rice vinegar and pepper to taste. Mix the cornstarch and cold water into a smooth paste and add slowly to the soup. Simmer, stirring constantly, until the soup thickens. Stir in the fish, cabbage and snow peas and simmer about 5 minutes, or until the fish is opaque and the snow peas are crisp-tender. Garnish each serving with a sprinkle of toasted sesame seeds if desired.