Ingredients
- 1 scallion
- 950 ml vegetable stock
- 240 gr tofu
- 85 gr mushrooms
- 45 ml water
- 30 ml cider vinegar
- 32 gr spinach
- 30 ml soy sauce (light)
- 22 ml sesame oil
- 18 gr cilantro
- 16 gr cornstarch dissolved in
- 1 gr pepper
- 1 ml 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.
