Chinese Winter Soup
chinese, low-cal, soups, vegetables, vegetarian
4 cup vegetable stock
1 cup mushrooms, sliced
1 cup spinach, washed
2 tablespoon light soy sauce
2 tablespoon cider vinegar
1/2 teaspoon pepper
1 1/2 tablespoon sesame oil
1/4 teaspoon hot pepper oil
1/2 lb tofu, diced
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 3-4 minutes.
Combine the soy sauce, vinegar, pepper, sesame oil and pepper oil in a small bowl; stir to blnd, then add to the broth. Taste and adjust seasonings.
Add the tofu and the cornstarch-water mixture, stirring constsntly. Continue to cook until soup thickens.
Sprinkle cilantro and scallion on top of soup for garnish. Makes 6 cups.
Source: San Francisco Chronicle
From: Neysa Dormish Date: 15 Dec 96 National Cooking Echo Ä
Yield: 3 servings