Chinese Winter Soupdiabetic, lowfat, oriental, soups/stews, vegetarian 4 cup vegetable stock 1 cup mushrooms; sliced 1 cup spinach; washed 2 tablespoon light soy sauce 2 tablespoon cider vinegar 1/2 teaspoon pepper 1 1/2 tablespoon sesame oil 1/4 teaspoon hot pepper oil 1/2 lb tofu; , diced 2 tablespoon cornstarch dissolved in 3 tablespoon water 2 tablespoon 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 |
