Instructions: Preps: drain tofu and cut into 1/2-inch-dice; clean spinach and roughly chop. thinly slice fresh shiitake mushrooms.

Pour the stock into a large sauce pan and bring to a boil. Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes. Remove the pan from the heat and stir in the sesame oil. Season with salt and pepper and serve hot.

NOTES :
Could also use a mild miso broth with this one. I bought some instant "miso-cup" - nice change from the usual "vegetable base" or "golden bouillon" - add a little teriyaki sauce to the broth when we want it a little sweeter.

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