Ingredients

4 C. vegetable stock
1 C. mushrooms, sliced
1 C. spinach, washed
2 Tbsp. light soy sauce
2 Tbsp. cider vinegar
1/2 tsp. pepper
1-1/2 Tbsp. sesame oil
1/4 tsp. hot pepper oil
1/2 lb. tofu, diced
2 Tbsp. cornstarch dissolved in 3 Tbsp. water
2 Tbsp. cilantro, chopped
1 scallion, chopped

Cooking Instructions

Put the broth in a saucepan. Add 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 tofu and the cornstarch and water mixture, stirring constantly. Continue to cook until soup thickens. Sprinkle cilantro and scallion on top of soup for garnish.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)