Hot-and-sour vegetable soup

Yield: 4 Servings

Measure Ingredient
4 cups Vegetable broth
2 tablespoons Soy sauce
½ teaspoon Salt/omit if broth is salty
¼ teaspoon Hing
½ teaspoon White pepper
½ cup Corn kernels
1 cup Chinese cabbage
½ cup Celery, chopped
½ pounds Diced tofu
2 tablespoons Lemon juice
2 tablespoons Cornstarch
¼ cup Water

In 3 qt. saucepan combine veg. broth, soy sauce, and seasonings.

Bring to a boil and add vegs. Cover and simmer for 15 min. Add tofu and lemon juice, an cook uncovered for 5 min. longer. Mix cornstarch and ¼ c. water. Stir paste into soup, and continue to cook until soup becomes slightly thicker, abt. 3 min. Serve hot.

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