| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Vegetarian, Cyberealm |
3 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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