Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          chicken broth
   1 1/4  cups          fresh mushrooms -- wiped clean
                        sliced
   1 1/2  cups          fresh raw spinach -- washed
   3      tablespoons   light soy sauce
   3      tablespoons   cider vinegar
     3/4  teaspoon      black pepper
   2 1/4  tablespoons   sesame seed oil
     1/2  teaspoon      hot pepper oil or Tabasco -- sauce
     3/4  pound         tofu -- (soybean cake), cut
   1      small         dice
   3      tablespoons   cornstarch -- dissolved in 5
                        water
   1                    egg -- beaten
   3      tablespoons   finely chopped cilantro
   2                    green onions -- finely chopped

Preparation:

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.