Crab Meat Tofu Soup

A primary ingredient in Japanese cooking, dashi is a broth made by
simmering flakes of dried bonito tuna (katsuobushi) with pieces of
giant kelp (kombu). Instant dashi (dashi-no-moto) is available in
liquid concentrate or powdered granules, the form used in this recipe.
In the U.S., it is sometimes marketed as “bonito-flavored soup stock.”
Tamari is a Japanese soy sauce. If unavailable at your supermarket,
the ingredients for this soup can be purchased at Asian groceries and
some health food stores.

Makes 6 servings

Ingredients:

1 1/2 cups packed spinach leaves, rinsed well
1 quart chicken broth
1 tablespoon tamari
1 1/2 teaspoons instant dashi granules
6 ounces soft tofu, diced
1/2 cup crabmeat, picked over for shells, roughly cut if pieces are
large
1/4 cup dried wakame seaweed, broken into 1-inch pieces (optional)
salt to taste
freshly ground white pepper to taste
1 egg, beaten
1 1/2 teaspoons dark (Asian) sesame oil

Preparation:

Bring a medium pot of water to a boil. Add the spinach and cook just
until wilted, 1 to 2 minutes. Remove the spinach with a slotted spoon
and drain well. When cool enough to handle, squeeze the excess
moisture from the spinach and chop it. Set aside.

Bring the broth to a simmer in a large wok or a soup pot. Add the
tamari and instant dashi. Stir until the dashi is dissolved. Add the
tofu, crabmeat and seaweed (if using). Season to taste with the salt
and pepper.

Return the soup to a simmer. While stirring gently, pour the egg into
the soup and continue to stir gently until bits of egg float to the
top of the soup.

Just before serving, add the sesame oil and chopped spinach. Serve in
heated bowls.