Japanese Tofu Casserole

• 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

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. Serve in bowls with the scallion.

bonito, water, ginger, shiitake mushrooms, shelled edamame, silken, water, baby spinach, soy sauce, mirin, lemon juice, scallion

Taken from www.epicurious.com/recipes/member/views/japanese-tofu-casserole-50054126 (may not work)