Chinese Winter Soup
Ingredients| 4 cup vegetable stock |
|
|---|
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
Servings: 3
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