See below ingredients and instructions of the recipe
4 c Vegetable Stock; 1/4 ts Hot Pepper Oil;
1 c Mushrooms; sliced 1/2 lb Tofu;, diced
1 c Spinach; washed 2 tb Cornstarch dissolved in
2 tb Light Soy Sauce; 3 tb Water;
2 tb Cider Vinegar; 2 tb Cilantro; chopped
1/2 ts Pepper; 1 Scallion; chopped
1 1/2 tb Sesame Oil;
Put the broth in a saucepan; add the mushrooms and spinach and simmer 3-4
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
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