Title: Chinese Winter Soup
Categories: Diabetic Soup Vegetarian Oriental Lowfat
Yield: 3 Servings

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.

Source: San Francisco Chronicle

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