Ingredients
6 C. chicken stock
4 oz. mushrooms, sliced
4 oz. spinach (1.5 C, packed)
3 Tbsp. soy sauce
3 Tbsp. vinegar (cider or rice)
3/4 tsp. ground pepper
2 tsp. sesame oil
1/2 tsp. Chinese chili oil or hot sauce, to taste
12 oz. firm tofu, diced
2 Tbsp. cornstarch
5 Tbsp. water
1 egg, beaten
2 scallions, sliced
2 Tbsp. cilantro, chopped
Preparation
Bring stock to boil in large saucepan. Add mushrooms and spinach. Simmer for four minutes. Mix soy sauce, vinegar, pepper, sesame oil and chili oil in small bowl. Add to simmering stock. Taste and correct seasonings. Add tofu. Make a slurry with cornstarch and water. Add to simmering soup and stir while it thickens slightly. Add egg, stirring while it forms ribbons. Top with scallions and cilantro. Serve at once. 137 calories/serving.
