4 c Vegetable Stock 1 c Mushrooms, sliced 1 c Spinach, washed 2 tb Light Soy Sauce 2 tb Cider Vinegar 1/2 ts Pepper 1 1/2 tb Sesame Oil 1/4 ts Hot Pepper Oil 1/2 lb Tofu, diced 2 tb Cornstarch dissolved in 3 tb Water 2 tb Cilantro, chopped 1 Scallion, chopped Put the broth in a saucepan; add the mushrooms and spinach and simmer 3-4 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 the tofu and the cornstarch-water mixture, stirring constantly. Continue to cook until soup thickens. Sprinkle cilantro and scallion on top of soup for garnish. Makes 6 cups. Source: San Francisco Chronicle