Recipe for Chinese Winter Soup


4 cup vegetable stock
1 cup mushrooms, sliced
1 cup spinach, washed
2 tablespoon light soy sauce
2 tablespoon cider vinegar
1/2 teaspoon pepper
1 1/2 tablespoon sesame oil
1/4 teaspoon hot pepper oil
1/2 lb tofu, diced
2 tablespoon cornstarch dissolved in
3 tablespoon water
2 tablespoon cilantro, chopped
1 scallion, chopped


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.

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