Chinese Winter Soup

• 4 cups vegetable stock
• 1 cup mushrooms sliced
• 1 cup spinach washed
• 2 tablespoons soy sauce, light
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon black pepper
• 1 1/2 tablespoons sesame oil
• 1/4 teaspoon hot pepper sesame oil
• 1/2 pound tofu diced
• 2 tablespoons cornstarch dissolved in 3 tablespoons water
• 2 tablespoons cilantro chopped
• 1 each scallions, spring or green onions chopped

1. Put the broth in a saucepan, add the mushrooms and spinach and simmer 3 to 4 minutes.
2. Combine the soy sauce, vinegar, pepper, sesame oil and pepper oil in a small bowl, stir to blend, then add to the broth.
3. Taste and adjust seasonings.
4. Add the tofu and the cornstarch-water mixture, stirring constantly.
5. Continue to cook until soup thickens.
6. Sprinkle cilantro and scallion on top of soup for garnish.

vegetable stock, mushrooms, spinach washed, soy sauce, apple cider vinegar, black pepper, sesame oil, hot pepper, cornstarch, cilantro, scallions

Taken from recipeland.com/recipe/v/chinese-winter-soup-35684 (may not work)