Make the broth:

1. If you have already made the dashi, you can skip this step. Otherwise, add 3 cups of water to a medium sized heavy pot. (You can use a Japanese donabe, a Korean clay pot, or a medium size dutch oven).
2. Bring the water to a simmer over medium high heat and add the dashi packet.
3. Let it gently simmer for a minute and then turn off the heat and steep it for another 3-5 minutes.
4. Take the packet out of the liquid, gently squeezing it to extract as much liquid as possible.
5. Set the broth aside as you prep the rest of the ingredients.

Finish the soup:

1. If your shrimp is large, cut it into small bite sized pieces. Set aside.
2. Trim the tough stems from the shiitake mushrooms and discard. Cut the mushrooms in half and then thinly slice them.
3. Chop the spinach so it’s also in small pieces.
4. Put the rice in a colander and rinse it under running water to remove excess starch. Shake the colander to help drain the water.
5. Turn the heat to medium high and bring the dashi to a simmer. Add the soy sauce, salt, shiitake mushrooms, and the rice. Cover and simmer for 10 minutes, lowering the heat to medium to maintain a simmer.
6. Add the ginger, seafood and spinach, cooking for 1-2 minutes. Check the seasoning, and add a little more salt if needed.
7. Scramble the egg and slowly pour it evenly over the contents of the pot, starting in the center and spiraling out to cover as much of the surface as possible.
8. Cover the pot and cook for another couple minutes until the egg is mostly set. Sprinkle with the scallions and cover with the lid. 
9. Bring the pot to the table and serve immediately.