Description Edit

Makes 6 cups

Ingredients Edit

Directions Edit

  1. Put the broth in a saucepan; add the mushrooms and spinach and simmer 3 – 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.

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