Chinese winter soup

3 servings

Ingredients

Quantity Ingredient
4 cups Vegetable Stock
1 cup Mushrooms, sliced
1 cup Spinach, washed
2 tablespoons Light Soy Sauce
2 tablespoons Cider Vinegar
½ teaspoon Pepper
1½ tablespoon Sesame Oil
¼ teaspoon Hot Pepper Oil
½ pounds Tofu, diced
2 tablespoons Cornstarch dissolved in
3 tablespoons Water
2 tablespoons Cilantro, chopped
1 Scallion, chopped

Directions

Put the broth in a saucepan; add the mushrooms and spinach and simmer 3-4 minutes.

Combine the soy sauce, vinegar, pepper, sesame oil and pepper oil in a small bowl; stir to blend, then add to the broth. Taste and adjust seasonings.

Add the tofu and the cornstarch-water mixture, stirring constantly.

Continue to cook until soup thickens.

Sprinkle cilantro and scallion on top of soup for garnish. Makes 6 cups.

Source: San Francisco Chronicle

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