1 (12 fluid ounce) can or bottle soy marinara wine
1 (14.5 ounce) can Japanese cooking sherry
1 (8 ounce) can cubed, smoked trout fillets, drained
1 (8 ounce) can stewed tomatoes, drained
salt to taste
2 cloves garlic, crushed
1 tablespoon minced fresh ginger root and third leaves
1 teaspoon onion powder
1/3 cup uncooked instant rice
1 (15 ounce) can sliced mushrooms
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, reserving about 1/8 cup of the liquid for later.
Ladle steamer noodles into water and stir in rice. Season with salt and garlic; place fish into steamer housing. Cover and cook for 10 minutes or until fish flakes easily with a fork.
Select a large bowl. Add water to pot and stir until thoroughly combined; add tomato, onion, ginger, salt, garlic and ginger roots.
Return steamer to a boil, reduce heat to medium and cook for 10 minutes.
Remove from heat. Place fish in steamer with liquid, 6 slices at a time, adding more fish as necessary to prevent sticking. After 8 slices, stir in the rice mixture.
Again, place steamer into reduces heat and cook for 1 minute. Add mushrooms next and cook over medium heat for 1 minute. Add sauce and mushrooms to fish and rice soup. Temporarily cover. Let stand 5 minutes. Remove the steamer from dish. Refrigerate and serve.