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Categories:
bonito water ginger shiitake mushrooms shelled edamame Silken water baby spinach soy sauce mirin lemon juice scallion
Viewed: 35 - Published at: 5 years agoIngredients
- 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
Method
- 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.
