Ingredients
- 1 scallion
- 4 c vegetable stock
- 1/2 lb tofu
- 1 c mushrooms
- 3 tb water
- 2 tb cider vinegar
- 1 c spinach
- 2 tb soy sauce (light)
- 1 1/2 tb sesame oil
- 2 tb cilantro
- 2 tb cornstarch dissolved in
- 1/2 ts pepper
- 1/4 ts pepper oil (hot)
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.