© Tina Rupp
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

Chef Way Takashi Yagihashi serves a pot of broth with tofu and vegetables, including kombu (a seaweed). Diners pluck out the ingredient they want and dip it in flavorings, including soy, mirin and yuzu. Healthier Way This dish is already supernutritious; to simplify it, use supermarket ingredients and combine everything in the pot—no dipping required.    More Fast Asian Recipes  

How to Make It

Step

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.

Chef's Notes

Instant dashi is Japanese stock made from bonito (dried tuna flakes) and seaweed. Look for it in the Asian section of supermarkets.

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