Soup: Japan – ゆず昆布だし ▶ Yuzu-Kombu Dashi (Yuzu-Kombu Clear Broth with Shiitake and Spinach)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

1 piece kombu (about 4 x 4 inches / 10 x 10 cm)
6 dried shiitake mushrooms
6 cups (1.4 liters) cold water
1-inch (2.5 cm) knob fresh ginger, thinly sliced
1 tbsp (15 ml) light soy sauce (or regular, to taste)
1 tsp (5 ml) mirin (optional)
2 tsp (10 ml) yuzu juice (or 1 tsp lemon zest plus 1 tbsp (15 ml) lemon juice)
6 oz / 170 g silken or soft tofu, cut into 1 / 2-inch (1.3 cm) cubes
2 cups (60 g) lightly packed baby spinach
2 scallions, thinly sliced
Fine sea salt, to taste

Instructions

Rinse the kombu briefly under cold water. Combine kombu, dried shiitake, and 6 cups cold water in a pot; soak 30 minutes.
Set over medium heat and warm gently until small bubbles form; remove kombu just before boiling. Simmer the shiitake 10 minutes more, then strain the broth. Slice the shiitake caps thinly; discard tough stems.
Return the clear broth to the pot with the ginger. Simmer 2 minutes, then season with soy sauce and mirin; adjust salt to taste.
Add the tofu and the sliced shiitake; warm gently 2–3 minutes without boiling.
Turn off the heat. Stir in yuzu juice (or the lemon zest and juice). Add the spinach and let it wilt in the residual heat, about 30 seconds.
Ladle into bowls and garnish with scallions. Serve immediately.