Hot-and-Sour Vegetable Soup

4 cups vegetable broth

2 tablespoons soy sauce

½ teaspoon salt (omit if broth is salted)

¼ teaspoon hing

½ teaspoon white pepper

½ cup corn kernels

1 cup shredded Chinese cabbage

½ cup chopped celery

½ poud diced tofu

2 tablespoons lemon juice

2 tablespoons corn starch

¼ cup water

1 teaspoon sesame oil

In a 3-quart saucepan combine vegetable broth, soy sauce, and seasonings. Bring to a boil and add vegetables. Cover and simmer for 15 minutes. Add tofu and lemon juice, and cook uncovered for 5 minutes longer. Mix together cornstarch and ¼ cup water. Stir the paste into the soup, and continue to cook until the soup ecomes slightly thicker, about 3 minutes. Mix in sesame oil and serve hot.

Serves 4