Japanese-Style White Fish Balls in Shiitake-Ginger Broth

• 1/2 pound skinless fatty white-fleshed fish fillets, such as black sea bass, white sea bass, or butterfish
• 1 teaspoon peeled and grated fresh ginger
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground white pepper
• 6 cups water
• 2 ounces shiitake mushrooms, stems cut off and chopped and caps thinly sliced
• 2 tablespoons peeled and coarsely chopped fresh ginger
• 4 cilantro sprigs
• 2 tablespoons tamari soy sauce
• 8 spinach roots, cut in half lengthwise
• 2 small scallions, white and light green parts, cut lengthwise into thin strands

1. To make the fish balls, cut the fish into 1- to 2-inch chunks, place in a food processor, and process until finely ground.
2. Add the ginger, lemon juice, salt, and pepper and process until thoroughly blended.
3. With wet hands, pat the mixture into 3/4-inch balls.
4. Set aside on a plate, cover, and refrigerate until ready to cook.
5. To make the soup, combine the water, mushroom stems, ginger, cilantro, and soy sauce in a medium saucepan and bring to a boil over high heat.
6. Decrease the heat to maintain a gentle simmer, cover partially, and cook until the mushroom and ginger pieces are soft, about 10 minutes.
7. Strain through a fine-mesh sieve into a clean medium saucepan.
8. Discard the contents of the strainer.
9. Bring the strained broth just to a boil over medium-high heat.
10. Add the shiitake caps, spinach roots, and fish balls and cook until the balls rise to the top, about 3 minutes.
11. Ladle the soup into individual bowls, garnish each bowl with a few scallion strands, and serve piping hot.

whitefleshed, ginger, lemon juice, kosher salt, freshly ground white pepper, water, shiitake mushrooms, fresh ginger, cilantro, soy sauce, roots, scallions

Taken from www.epicurious.com/recipes/food/views/japanese-style-white-fish-balls-in-shiitake-ginger-broth-389574 (may not work)