Chinese Winter Soup
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
vegetable stock
|
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | cup |
spinach
washed |
|
| 2 | tablespoons |
soy sauce, light
|
|
| 2 | tablespoons |
apple cider vinegar
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 ½ | tablespoons |
sesame oil
|
|
| ¼ | teaspoon |
hot pepper sesame oil
|
* |
| ½ | pound |
tofu
diced |
|
| 2 | tablespoons |
cornstarch
dissolved in 3 tablespoons water |
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
vegetable stock
|
|
| 237 | ml |
mushrooms
sliced |
|
| 237 | ml |
spinach
washed |
|
| 3E+1 | ml |
soy sauce, light
|
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 2.5 | ml |
black pepper
|
|
| 23 | ml |
sesame oil
|
|
| 1.3 | ml |
hot pepper sesame oil
|
* |
| 226.8 | g |
tofu
diced |
|
| 3E+1 | ml |
cornstarch
dissolved in 3 tablespoons water |
|
| 3E+1 | ml |
cilantro
chopped |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
Directions
Put the broth in a saucepan, add the mushrooms and spinach and simmer 3 to 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.
