Quick and healthy spinach and eggdrop soup recipe

Bamboo Izakaya's quick and healthy recipe of the week!

Similar to miso soup but made with a clear broth, spinach, tofu and egg drop soup is easy to make and great for those looking to shed a few pounds, without having to give up on good flavors! 

Ingredients

• 2 large eggs
• 1/2 bag of pre-washed spinach (about 4 handfuls)
• 1/2 box of silken tofu, drained and cut into small cubes
• 5 scallions, roughly chopped
• 1 tbsp light soy sauce
• 8 cups bonito broth (I use powdered bonito and use about 1/2 tsp per cup)
• 1 tbsp mirin
•  salt and pepper to taste

Cooking Directions

1. In a large pot, bring the broth to boil. Meanwhile, chop the spinach into strips
2. (chiffonade style, by stacking the leaves and rolling them into a tube, then
3. chopping them into strips). When the water is boiling, add the mirin and soy,
4. stir well. Break the eggs in a small bowl and lightly whisk. Turn the heat down
5. so the broth is simmering, slowly add the eggs and gently whisk while stirring.
6. Add spinach, scallions and tofu. Cook for another 5 minutes, season with salt
7. and pepper, and serve.

Have you tasted our top 3 most popular dishes?

For izakaya beginners, looking at our menu can be a daunting experience because of the volume and types of dishes we offer. But you'll quickly find that some dishes make regular appearances at other diners tables. Ask our servers for recommendations and they'll gladly run down a list of our most popular dishes. Today, we're sharing with you our Top 3.

Bamboo's top 3 most popular dishes

#3 MISO SOUPS

Miso manila clam soup

Plural because we have more than one for you to try;

• Classic miso soup with tofu and seaweed
• Miso soup with manila clams and tofu
• Country style miso soup with a stronger broth and kabocha squash

Our soups are extremely popular because they are comforting yet very healthy and savory. Served in classic Japanese soup bowls, they're the perfect light appetizer to start your meal.

* Did you know that the proper way to drink miso soup is to stir the broth with your chopsticks and drink it straight from the bowl? 

#2 EDAMAME

Edamame is a very well known and popular appetizer in America. Usually served warm with a sprinkle of salt, they can be found even in some pubs these days. However, our edamame dish has a kick! We've spiced it up and got creative in the kitchen to bring you revised edamame, better than you've ever tasted before!

We slowly steam our soybeans (never microwaved!) for an even and moist texture and toss them in a soy garlic sauce. Finger licking good!



#1 SPICY TUNA CRISPY RICE

This incredibly popular dish was created at our sister restaurant Ozumo in San Francisco. It was in such demand over there, we had to bring it to Santa Monica!

The mixture of spicy tuna mixed with a wasabi ponzu sauce and topped over cubes of crispy rice, is making people smile and ask for more all across California!

Onigiri - Japanese rice balls

What could be more Japanese than onigiri! The more laid back cousin of sushi maki, they're usually filled with ume (pickled plums), mentaiko (spicy cod roe), okaka (bonito flakes), tarako (salty cod roe), tuna mayo, and kombu (pickles). Sold in most convenience stores in Japan (and here a Bamboo too!) these tasty rice balls are a favorite snack among the Japanese community because they're easy to make and also very healthy.

Makes about 8 onigiris

Ingredients

•  cooked Japanese rice (I use Nishiki)
•  umeboshi (Japanese picklked plums)
•  mentaiko (spicy cod roe)
•  nori (seaweed)
•  salt

Cooking Directions

1. A couple of tricks to make good Japanese rice; soak your rice for a few minutes and massage a little until the water turns milky white. This removes some of the starch. Do it 2 or 3 times until the water is almost clear. Follow instructions and measurements listed on packaging. When you add your rice, give it a quick stir, put the lid on and leave it alone! I use a timer each time I make rice, this way I don't have to worry about under or over cooking it, and it always turns out perfect.
2. When the rice is cooked, put it in a bowl and let cool. Grab a wooden spoon and gently fold over the rice (do not stir, you want to keep it fluffy!) while adding some salt (until you get your own perfect level of saltiness). Now let's make our onigiris!
3. Grab a small handful of rice, shape it into a triangle (or ball) and make a dent in the middle. It's good to have a bowl of water nearby so you can wet your fingers (it helps with shaping the rice). Add filling of your choice. Wrap a strip of nori (a wider strip will make it much easier to eat) around the rice and you're done! It's that easy!

NOTE: You can keep onigiri by wrapping it in cling film and refrigerate overnight. Zapping it in the microwave for about 30 seconds the next will day make the rice balls nice and soft again.

Come try our fried cheeseburgers.. Say what?

Bamboo Izakaya's own creation: fried cheeseburger balls with thousand island dressing.

Fried cheeseburgers??

That's correct! Created by our own imaginative chef, Toshio Sakamaki, these little deep-fried explosions of flavor are quickly becoming the talk of the boardwalk, earning a mention in the Zagat, Grubstreet and Huffpost!

Made with ground beef, mashed potatoes and mozarella cheese, they are coated with panko breadcrumbs and deep-fried to perfection! Served with a thousand island dressing for a kick of tangy and sweet, they are crispy on the outside and meltingly tender on the inside. Be careful though as these Japanese meat ball treats can be addictive!

Side effects include extreme happiness, loud MMMM! noises, tummy rubbing, failure to share with others, and re-ordering.

Mmmmiso Soup!

Who doesn't like the earthy, savory flavors of a simple miso soup!

Served in every Japanese restaurant as an accompaniment to bento or sushi lunches/dinners, most people are unaware of how easy it is to make a home. Packed with vitamins and nutrients, miso is an ingredient used in many traditional Japanese dishes. You can find white and red miso paste in most Asian supermarkets and a tub of it will cost you about $5.00 (which will last for a very long time!)

To celebrate our love for all things miso, Bamboo Izakaya is sharing a simple and terrific miso soup recipe with you. Ready? Grab your miso paste and let's get started!

Miso Soup with Asari Clams

Serves 4

Ingredients:

• 4 cups dashi broth (or water) 
• 3 1/2 tbsp white miso paste
• 350 grams asari (Manila) clams
• 2 tbps scallions, finely chopped
• 2 tbsp onions, finely chopped

Directions:

1. Using a brush, scrub the clams to get rid of any sand and other impurities. Soak them in salt water for half an hour (to release any extra dirt or sand).
2. Bring dashi broth to a boil then add miso paste and chopped onions. Mix well until miso paste has completely dissolved. Turn the heat down to low (simmer).
3. Add clams and cook for a minute. 
4. Add chopped scallion, turn the heat off and serve.

Crispy pickled bamboo shoots - Stop by for a complimentary taste!

These lightly fried bamboo slices (takenoko kara age) might just be the perfect snack to have on a sunny day by the beach! Even better when paired with a nice cold beer!

Marinated in dashi, soy and mirin, chef Toshi dusts each bamboo shoot in corn starch and gives them a light and crispy texture with a quick dunk in the fryer. Served with a savory and creamy yuzu ranch dressing, they're tastier than any bag of chips you've ever had! And for the health nut in you, did you know that bamboo shoots are filled with antioxidants, are low in calories and known to lower bad cholesterol? Tasty AND good for you, we like that!

Stop by Bamboo Izakaya for a complimentary dish of these yummy Japanese treats. To welcome you to our new digs, chef Toshi is giving each table free takenoko kara age all throughout the month of February!