Ingredients
2 teaspoons instant dashi powder (Instant dashi is Japanese stock made from bonito (dried tuna flakes) and seaweed)
4 cups water
2 teaspoons finely grated fresh ginger
1/4 pound shiitake mushrooms, stemmed and caps thinly sliced
1/2 cup shelled edamame (3 ounces)
One 14-ounce package firm silken tofu, cut into 1-inch cubes
8 water chestnuts, thinly sliced
One 5-ounce bag baby spinach
2 tablespoons low-sodium soy sauce
2 tablespoons mirin
1 teaspoon fresh lemon juice
1 scallion, thinly sliced
Preparation
In a large saucepan, bring the dashi and water to a simmer.
Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes.
Add the spinach, soy sauce, mirin and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion.
