Recipe - Hot-And-Sour Vegetable Soup

4 cup Vegetable broth
2 tablespoon Soy sauce
One half teaspoon Salt/omit if broth is salty
One fourth teaspoon Hing
One half teaspoon White pepper
One half cup Corn kernels
1 cup Chinese cabbage
One half cup Celery, chopped
One half pound Diced tofu
2 tablespoon Lemon juice
2 tablespoon Cornstarch
One fourth 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 One fourth c.
water. Stir paste into soup, and continue to cook until soup becomes
slightly thicker, abt. 3 min. Serve hot.
Posted to MMRecipes Digest V4 #008

From: Tonya imbri@oz.net

Date: Mon, 06 Jan 1997 14:32:03 0800