Preparation / Directions:
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.
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