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Chinese Winter Soup
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- #39607
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 cups vegetable stock
1 cup mushrooms, sliced
1 cup spinach, washed
2 tablespoons light soy sauce
2 tablespoons cider vinegar
1/2 teaspoon black pepper
1 1/2 tablespoon sesame oil
1/4 teaspoon hot pepper oil
1/2 pound tofu, diced
2 tablespoons cornstarch, DISSOLVED IN
3 tablespoons water
2 tablespoons cilantro, chopped
1 scallion, chopped
directions
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.
added by
AL3BDI
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 24, 2013
Not a big fan of tofu, but as one ingredient among many in a soup I find it to be all right. You might want to shred the spinach before you put it in the pot, as it really retains its heat and can burn your lips/tongue in large-leaf form if the soup's too hot. Otherwise, very delicious overall!