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.