Recipe - Chinese Winter Soup

4 cup Vegetable Stock
1 cup Mushrooms, cut or sliced up
1 cup Spinach, washed
2 tablespoon Light Soy Sauce
2 tablespoon Cider Vinegar
One half teaspoon Pepper
1 One half tablespoon Sesame Oil
One fourth teaspoon Hot Pepper Oil
One half pound Tofu, minced
2 tablespoon Cornstarch dissolved in
3 tablespoon Water
2 tablespoon Cilantro, chopped
1 Scallion, chopped

Put the broth in a saucepan; add the mushrooms and spinach and simmer 34
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 cornstarchwater 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini