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