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