Ingredients

• 2 cups cooked short-grain rice (gluten-free)
• 4 cups dashi broth
• 1 cup sliced shiitake mushrooms
• 1 cup baby spinach
• 1 small carrot, julienned
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tsp sesame oil
• 1 green onion, thinly sliced
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions

1. 1.Prepare dashi broth in a pot and bring to a gentle simmer.
2. 2.Add shiitake mushrooms, carrot, and ginger to the broth and cook for 5 minutes.
3. 3.Stir in tamari and sesame oil, then adjust seasoning with salt and pepper.
4. 4.Add spinach and cook briefly until just wilted.
5. 5.Place cooked rice in bowls and ladle the hot dashi and vegetables over the rice.
6. 6.Garnish with sliced green onion before serving.

Nutrition Information