Instructions: In a wide heavy saucepan or skillet, heat the oil over medium heat. Saute the onion, garlic, and ginger for 2 to 3 minutes, until the onion is translucent. Arrange the fish, clams, and shrimp separately over the onion and add the broth, the sake, if desired, tamari, and salt. Bring to a simmer and skim off the fat.

Lay the cabbage leaves on a work surface and roll into tight cylinders.

Arrange the cabbage rolls, carrot, spinach, and mushrooms separately over the seafood and simmer for 5 minutes longer, or until the vegetables are crisp-tender. Remove from the heat.

Add the tofu and let it sit in the hot broth until heated through.

Sprinkle with the scallions and serve in shallow bowls, garnished with the lime quarters.

Yield: 4 servings

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