Chinese Winter Soup

Servings: 3
Ingredients:

4 c  Vegetable Stock;                  1/4 ts Hot Pepper Oil;
1 c  Mushrooms; sliced                 1/2 lb Tofu;, diced
1 c  Spinach; washed                     2 tb Cornstarch dissolved in
2 tb Light Soy Sauce;                    3 tb Water;
2 tb Cider Vinegar;                      2 tb Cilantro; chopped
1/2 ts Pepper;                             1    Scallion; chopped
1 1/2 tb Sesame Oil;

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 blnd, then add to the broth. Taste and adjust
seasonings.

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