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Chinese Winter Soup recipes

Category	Soups	Stumble It!
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Ingredients And Procedures

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 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. Makes 6 cups. Source: San Francisco Chronicle

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<h1>Chinese Winter Soup recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 c Vegetable Stock <P>1 c Mushrooms, sliced <P>1 c Spinach, washed <P>2 tb Light Soy Sauce <P>2 tb Cider Vinegar <P>1/2 ts Pepper <P>1 1/2 tb Sesame Oil <P>1/4 ts Hot Pepper Oil <P>1/2 lb Tofu, diced <P>2 tb Cornstarch dissolved in <P>3 tb Water <P>2 tb Cilantro, chopped <P>1 Scallion, chopped <P><P>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. Makes 6 cups. Source: San Francisco Chronicle <BR><BR></P></TD></TR></TBODY></TABLE></pre>
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