Chinese Winter Soup

Recipe Ingredients

4 cups	948ml	Chicken broth
1 cup	237ml	Sliced mushrooms - wiped clean
1 cup	40g / 1.4oz	Fresh raw spinach (use young small leaves) - washed
2 tablespoons	30ml	Light or mild soy sauce
2 tablespoons	30ml	Cider vinegar
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 1/2 tablespoons	22ml	Dark sesame oil
1/4 teaspoon	1.3ml	Hot pepper oil - (to 1/2 tspn)
		(or Tabasco sauce (use carefully)
1/2 lb	227g / 8oz	Tofu (soybean cake) - cut into small dice
2 tablespoons	30ml	Cornstarch - dissolved in
3 tablespoons	45ml	Water
1/2		Egg - beaten
2 tablespoons	30ml	Finely-chopped cilantro
1		Scallion - chopped fine

Recipe Instructions

Put the broth in a saucepan, add the mushrooms and spinach, and simmer for 3 or 4 minutes. Combine the soy sauce, vinegar, pepper, sesame oil, and hot pepper oil or Tabasco together in a small bowl; stir to blend, and add to the broth. Taste and correct seasonings. Add the tofu and the cornstarch and water, stirring constantly, and continue to cook until thickened. Pour the egg into the broth, stirring constantly until it forms bits of ribbons. Sprinkle some of the cilantro and scallion on each serving. Serve hot.

Thie recipe yields 4 servings.

Source:
THE FANNIE FARMER COOKBOOK by Marion Cunningham (c) 1979, 1990, 1996 - Alfred A. Knopf, New York, NY - 874 pages - $30.00 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest

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