Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
6 c Chicken broth
1 1/4 c Fresh mushrooms, wiped clean
-and sliced
1 1/2 c Fresh raw spinach, washed
3 tb Light soy sauce
3 tb Cider vinegar
3/4 ts Black pepper
2 1/4 tb Sesame seed oil
1/2 ts Hot pepper oil or Tabasco
-sauce
3/4 lb Tofu (soybean cake), cut
-into small dice
3 tb Cornstarch, dissolved in 5
-tablespoons of water
1 Egg, beaten
3 tb Finely chopped cilantro
2 Green onions, finely chopped

Combine the chicken broth, mushrooms and spinach in a soup pot.
Simmer for 4 minutes. Mix the soy sauce, vinegar, pepper, sesame seed
oil, and the hot pepper oil or Tabasco together in a small bowl.
(Taste the mixture carefully before adding full amount of pepper oil
or Tabasco sauce.) Stir until well blended, add to the broth. Taste
and correct the seasonings.

Add the tofu and the cornstarch, stirring constantly until thickened.
Pour the egg into the broth, stirring constantly until it forms into
ribbons. Add the cilantro and onion and serve at once.

San Francisco Chronicle 1/90

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