Place the shiitake mushrooms in a heatproof bowl, cover with the boiling water, and set aside for about 10 minutes.
Heat the stock or bouillon in a large soup pot. When it comes to a boil, add the ginger, carrots, leeks or onions, and Chinese cabbage or other greens. Lower the heat and simmer for about 10 minutes, when the vegetables are tender.
Drain the shiitake and add the soaking liquid to the soup. Thinly slice the shiitake caps and stir them into soup along with the spinach and tofu. Cook for 5 minutes. Add salt to taste.
Serve garnished with scallions and sesame oil, if desired.
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|Serving Size: 1 Serving (627g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (20%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 2591.9mg||89 %|
|Potassium 858.2mg||23 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 13.6g|
|Protein 7.3g||10 %|
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Calories per serving: 113
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