| Chinese Hot And Sour Soup |
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6 c Chicken broth
1-1/2 c Fresh mushrooms; wiped clean, and sliced
1-/2 c Spinach; washed
3 tb Light soy sauce
3 tb Cider vinegar
3/4 ts Black pepper
2-1/4 tb Sesame oil
Hot pepper oil or sauce; to taste
3/4 lb Tofu; diced small
3 tb Cornstarch; dissolved in
5 tb Water
1 Egg; beaten
3 tb Finely chopped cilantro
2 Green onions; finely chopped |
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| Instructions |
| Simmer chicken broth, mushrooms and spinach in soup pot over medium heat. Stir together soy sauce, vinegar, pepper, sesame oil and hot pepper oil to taste (about 1/2 teaspoon) in small bowl until well blended. Add mixture to broth. Taste and correct seasonings. Add tofu and cornstarch, stirring constantly until thickened. Pour egg into broth, stirring constantly until it forms ribbons. Add cilantro and green onions and serve at once.
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