|Instant dashi powder||2 Teaspoon|
|Water||4 Cup (64 tbs)|
|Finely grated fresh ginger||2 Teaspoon|
|Shiitake mushrooms||1⁄4 Pound, stemmed and caps thinly sliced|
|Shelled edamame||3 Ounce (1/2 Cup)|
|Firm silken tofu||14 Ounce, cut into 1 inch cubes (1 Package)|
|Water chestnuts||8 , thinly sliced|
|Baby spinach||5 Ounce (1 Bag)|
|Low sodium soy sauce||2 Tablespoon|
|Fresh lemon juice||1 Teaspoon|
|Scallion||1 , thinly sliced|
|Bonito flakes||4 Teaspoon|
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.
Notes: Instant dashi is Japanese stock made from bonito (dried tuna flakes) and seaweed. Look for it in the Asian section of supermarkets.