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Chinese Winter Soup


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

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

Source: San Francisco Chronicle


Servings: 3



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