Fish-Spinach-Mushroom Soup

• ½ lb. white fish
• 4 oz. spinach
• 6 oz. dried mushrooms
• 5½ cups dashi
• shoyu
• lemon peel
• salt

Salt fish lightly and let stand for a few minutes. Cut into 6 pieces and cook gently in water for several minutes or until cooked.

Boil spinach and cut into one inch lengths.

Soften mushrooms in water, remove stalks and boil gently in ½ cup dashi flavored with ½ teaspoon of shoyu.

Place a small amount of spinach and one piece of fish and small portion of mushrooms in each bowl.

Bring dashi to boil. Add 1 teaspoon salt and 1 teaspoon shoyu. Pour over fish and vegetables. Garnish with small piece of lemon peel.