Shanghai-Inspired Fish Stew

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3 ounces uncooked bean threads (cellophane noodles)

2 cups boiling water

1 ounce dried wood ear mushrooms

4 cups fat-free, less-sodium chicken broth

2 tablespoons julienne-cut peeled fresh ginger

1 tablespoon rice vinegar

1 tablespoon less-sodium soy sauce

1 tablespoon Chinese black vinegar or Worcestershire sauce

1/2 teaspoon ground white pepper

1/2 teaspoon dark sesame oil

1/4 teaspoon salt

1 pound tilapia fillets, cut into bite-sized pieces

8 ounces silken firm tofu, drained and cubed

1/4 cup thinly sliced green onions

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