Hot-and-sour vegetable soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.