Chinese Hot and Sour Soup
| Yield: | 4 Servings |
| Categories: | Chinese, Soups |
| 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 |
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