| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Chinese, Soups |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 6 |
c |
Chicken broth |
| 1 1/4 |
c |
Fresh mushrooms, wiped clean and sliced |
| 1 1/2 |
c |
Fresh raw spinach, washed |
| 3 |
tb |
Light soy sauce |
| 3 |
tb |
Cider vinegar |
| 3/4 |
ts |
Black pepper |
| 2 1/4 |
tb |
Sesame seed oil |
| 1/2 |
ts |
Hot pepper oil or Tabasco sauce |
| 3/4 |
lb |
Tofu (soybean cake), cut into small dice |
| 3 |
tb |
Cornstarch, dissolved in 5 tablespoons of water |
| 1 |
|
Egg, beaten |
| 3 |
tb |
Finely chopped cilantro |
| 2 |
|
Green onions, finely chopped |
INSTRUCTIONS
Combine the chicken broth, mushrooms and spinach in a soup pot. Simmer for
4 minutes. Mix the soy sauce, vinegar, pepper, sesame seed oil, and the hot
pepper oil or Tabasco together in a small bowl. (Taste the mixture
carefully before adding full amount of pepper oil or Tabasco sauce.) Stir
until well blended, add to the broth. Taste and correct the seasonings.
Add the tofu and the cornstarch, stirring constantly until thickened. Pour
the egg into the broth, stirring constantly until it forms into ribbons.
Add the cilantro and onion and serve at once.
San Francisco Chronicle 1/90
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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