Tofu Casserole

• FAST
• HEALTHY

Ingredients

1. 2 teaspoons instant dashi powder (see Note)
2. 4 cups water
3. 2 teaspoons finely grated fresh ginger
4. 1/4 pound shiitake mushrooms, stemmed and caps thinly sliced
5. 1/2 cup shelled edamame (3 ounces)
6. One 14-ounce package firm silken tofu, cut into 1-inch cubes
7. 8 water chestnuts, thinly sliced
8. One 5-ounce bag baby spinach
9. 2 tablespoons low-sodium soy sauce
10. 2 tablespoons mirin
11. 1 teaspoon fresh lemon juice
12. 1 scallion, thinly sliced
13. 4 teaspoons bonito flakes, optional (see Note)

1. 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 and bonito.