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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 blnd, then add to the broth. Taste and adjust seasonings.
Add the tofu and the cornstarch-water mixture, stirring constsntly. Continue to cook until soup thickens.
Sprinkle cilantro and scallion on top of soup for garnish. Makes 6 cups.
Your Chinese Winter Soup is ready. Happy cooking!
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