Lenten Recipe: Yu Dofu (Boiled Tofu)

Yu Dofu

2 packages tofu
8 shiitake mushrooms
Green onion
6 in. dried konbu (kelp), or dried "konbu dashi"
3 c water with 6 in. dried konbu (kelp), or dried "konbu dashi"
-or-
3 c vegetable broth
1/2 cup shredded fresh spinach or shungiku (edible chrysanthemum leaves)
Soy Sauce to taste

Cut each tofu block into quarters
Remove stems of mushrooms.
Finely chop green onion and set aside.
Place broth (or water and konbu) in a sauce pan. Add tofu and mushrooms and simmer for at least 10 minutes
Spoon tofu, mushrooms, and broth into bowls. Garnish with shredded spinach (or shungiku and green onion.