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 Tbs

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.

And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)