Chinese Hot And Sour Soup

Recipe Ingredients

6 cups	1422ml	Chicken broth
1 1/2 cups	355ml	Fresh mushrooms - wiped clean,
		And sliced
1 1/2 cups	355ml	Spinach - washed
3 tablespoons	45ml	Light soy sauce
3 tablespoons	45ml	Cider vinegar
3/4 teaspoon	3.8ml	Freshly-ground black pepper
2 1/4 tablespoons	33ml	Sesame oil
		Hot pepper oil or sauce - to taste
3/4 lb	340g / 11oz	Tofu - diced small
3 tablespoons	45ml	Cornstarch - dissolved in
5 tablespoons	75ml	Water
1		Egg - beaten
3 tablespoons	45ml	Finely-chopped cilantro
2		Green onions - finely chopped

Recipe Instructions

Simmer chicken broth, mushrooms and spinach in soup pot over medium heat. Stir together soy sauce, vinegar, pepper, sesame oil and hot pepper oil to taste (about 1/2 teaspoon) in small bowl until well blended. Add mixture to broth.

Taste and correct seasonings. Add tofu and cornstarch, stirring constantly until thickened. Pour egg into broth, stirring constantly until it forms ribbons. Add cilantro and green onions and serve at once.

This recipe yields 6 servings.

Each serving: 209 calories; 1,046 mg sodium; 36 mg cholesterol; 12 grams fat; 10 grams carbohydrates; 16 grams protein; 0.37 gram fiber

Source:
The Los Angeles Times, 10-28-1998

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