Japanese-Style White Fish Balls in Shiitake-Ginger Broth

Name: Japanese-Style White Fish Balls in Shiitake-Ginger Broth
Yield: serves 4 to 6
Ingredients: 1/2 pound skinless fatty white-fleshed fish fillets, such as black sea bass, white sea bass, or butterfish; 1 teaspoon peeled and grated fresh ginger; 1 teaspoon fresh lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground white pepper; 6 cups water; 2 ounces shiitake mushrooms, stems cut off and chopped and caps thinly sliced; 2 tablespoons peeled and coarsely chopped fresh ginger; 4 cilantro sprigs; 2 tablespoons tamari soy sauce; 8 spinach roots, cut in half lengthwise; 2 small scallions, white and light green parts, cut lengthwise into thin strands

January 24, 2012

Subtle, calming, and healthful, this clear soup is a home remedy for alleviating stress. The ginger subdues nausea, aids digestion, and stimulates circulation; the fish balls provide protein to relieve hunger; and the mushrooms and spinach enliven the broth to make the remedy more than palatable, indeed desirable. How simple. How soothing. The spinach roots add an elusive textural dimension to the broth. Not exactly crunchable, they are nonetheless more chewable than spinach leaves. They are available at the bottom of ordinary bunch spinach sold with roots attached. Cut them off to use in the soup and save the leaves for another dish.

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