I loved the idea and I read through the reviews and this is what I came up with:
I used fresh mushrooms and I did add Sesame Seed oil once I added all veggies (I used 1/4 tsp for the half of the recipe).
I did not use any cornstarch - I prefer my soups more watery.
I sauteed garlic and ginger for a couple of minutes, added broth (organic, low sodium), added all other ingredients, including soy, vinegar, pepper and all the veggies (I added them all together). I also added baby baby bok choy, cut in pieces, steams and leaves together. After some time I added tofu (or shrimps - I tried both) and when it was almost done added the spinach for about 3 min...
All in all - great lunch I take to work with me and pretty easy to make! Was very filling and tasty!
1 user found this review helpful
Oct. 28, 2011