Tofu Casserole

• 2 tsp. instant dashi powder (see Tips & Techniques)
• 4 c. water
• 2 tsp. finely grated fresh ginger
• 1/4 lb. shiitake mushrooms
• 1/2 c. shelled edamame
• 1 package firm silken tofu
• 8 water chestnuts
• 1 bag baby spinach
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. mirin
• 1 tsp. fresh lemon juice
• 1 scallion
• 4 tsp. bonito flakes

1. In a large saucepan, bring the dashi and water to a simmer.
2. Add the grated ginger, sliced shiitake, edamame, tofu, and water chestnuts and simmer over moderate heat for 5 minutes.
3. Add the spinach, soy sauce, mirin, and lemon juice and stir just until the spinach is wilted.
4. Serve in bowls with the scallion and bonito.

techniques, water, ginger, shiitake mushrooms, shelled edamame, water, baby spinach, lowsodium, mirin, lemon juice, scallion, bonito flakes

Taken from www.delish.com/recipefinder/tofu-casserole-recipe-190ec812-069e-4a09-94c5d59630587218 (may not work)