CHINESE WINTER SOUP4 cups chicken broth
1 cup sliced mushrooms, wiped clean
1 cup fresh raw spinach (use young small leaves), washed
2 tablespoons light or mild soy sauce
2 tablespoons cider vinegar
1/2 teaspoon freshly-ground black pepper
1 1/2 tablespoons dark sesame oil
1/4 to 1/2 teaspoon hot pepper oil or Tabasco sauce (use carefully)
1/2 pound tofu (soybean cake), cut into small dice
2 tablespoons cornstarch dissolved in 3 tablespoons water
1/2 egg, beaten
TO SERVE:
2 tablespoons finely-chopped fresh cilantro
1 scallion, chopped fine
Put the broth in a saucepan, add the mushrooms and spinach, and simmer for 3 or 4 minutes.
Combine the soy sauce, vinegar, pepper, sesame oil, and hot pepper oil or Tabasco together in a small bowl; stir to blend, and add to the broth. Taste and correct seasonings. Add the tofu and the cornstarch and water, stirring constantly, and continue to cook until thickened.
Pour the egg into the broth, stirring constantly until it forms bits of ribbons.
Sprinkle some of the cilantro and scallion on each serving. Serve hot.
Servings: 4
Source:
The Fannie Farmer Cookbook by Marion Cunningham
