Chinese Winter Soup

4 c Vegetable Stock

1 c Mushrooms, sliced

1 c Spinach, washed

2 tb Light Soy Sauce

2 tb Cider Vinegar

1/2 ts Pepper

1 1/2 tb Sesame Oil

1/4 ts Hot Pepper Oil

1/2 lb Tofu, diced

2 tb Cornstarch dissolved in

3 tb Water

2 tb 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. Source: San Francisco Chronicle