CHINESE HOT & SOUR SOUP

Ingredients:

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

Preparation:

• 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.