Udon Nabemono Soup Recipe - Sunset Magazine

Ingredients

• 4 ½ cups chicken broth
• 1 cup tamari
• ¾ cup sake
• 1 tsp dashi powder
• ¾ cup mirin
• 2 bunches Bloomsdale spinach
• 4 oz shimeji mushrooms, trimmed
• ½ Napa cabbage, roughly chopped
• 1 bunch broccolini, trimmed
• 2 medium carrots, sliced on bias
• 1 lb udon
• 1 lb firm tofu, pressed and cut into 1⁄4-inch cubes
• 1 scallion, chopped
• Furikake for garnish