| 2 | ts | Canola oil |
| 1 | | Onion; halved and thinly sliced lengthwise (4 ounces) |
| 1 | | Clove garlic; minced |
| 1 | ts | Minced fresh ginger |
| 12 | oz | Firm white fish fillets; such as sea bream, sea bass, or mahi mahi, cut into 1-inch pieces |
| 12 | | Manila clams; scrubbed |
| 8 | md | Shrimp; peeled and deveined (5 ounces before peeling), or 5 ounces cooked lobster meat, cut into 1-inch pieces |
| 6 | c | Vegetable broth; Fish Stock, or water |
| 1/2 | c | Rice wine (sake; optional) |
| | A few drops of tamari or low-sodium soy sauce |
| 1/2 | ts | Salt |
| 8 | sm | Inner leaves Napa Cabbage; blanched (4 ounces) |
| 1 | | Carrot; peeled and cut on the diagonal into 1/4-inch slices (4 ounces) |
| 4 | oz | Spinach |
| 4 | lg | Shiitake mushrooms; cleaned, trimmed, and quartered (6 ounces) |
| 4 | oz | Firm tofu; cut into 1/2-inch cubes |
| 2 | | Scallions (including green tops), thinly sliced (1 ounce) |
| 1 | | Lime; quartered |
