Chinese Winter Soup

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 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.

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