Japanese Spinach Soup

Courtesy of The Big Book of Quick & Healthy Recipes: 365 Delicious & Nutritious Meals in Under 30 Minutes, Published by Hearst Books / Sterling Publishing 2007.

INGREDIENTS
1 tablespoon grapeseed oil
1 shallot, sliced
1 small carrot, finely chopped
1 cup tofu, diced
4 mushrooms, sliced
1 3/4 cups spinach, chopped into strips
2 teaspoons tamari (soy sauce)
4-inch strip kombu seaweed
1/4 teaspoon raw cane sugar
1 teaspoon mirin or dry sherry
4 1/3 cups water
Salt and black pepper to taste
1/2 teaspoon sesame oil
1 teaspoon lemon juice
Lemon zest, cut into strips to garnish

PREPARATION
1. Heat the grapeseed oil in a pan, add the shallot, carrot, and tofu cubes, and stir-fry for 1 minute.

2. Add the mushrooms and stir for a further minute, then add the spinach and continue to stir over a medium heat until the spinach is wilted.

3. Add the remaining ingredients (except for the sesame oil, lemon juice, and lemon zest). Bring to a boil and simmer for 10 minutes. Then add the sesame oil and lemon juice. Check the seasoning and serve garnished with strips of lemon zest.

NUTRITIONAL INFORMATION
Calories: 207

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