Total Calories: 153
Yield: 9 cups
Bring the stock to a boil, and add the tofu, mushrooms, salt, and soy sauce. Simmer for 5 minutes while you prepare the next batch of ingredients.
Add the bean sprouts, ginger, vinegar, black pepper, and green onions. Cook for 3 minutes from the time the ingredients are added (not from when it reaches a boil).
Dissolve the cornstarch in the ¹?? cup water, and add it to the soup. Return to a low boil, and cook for 1 minute. Turn off the heat.
Add the toasted sesame oil after the heat has been turned off, mix well, and serve.
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