4 cups vegetable broth
2 tbsp Soya Sauce
1/2 tsp salt (omit if broth is salted)
1/4 tsp asafoetida (hing)
1/2 tsp white pepper
1/2 cup corn kernels
1 cup shredded Chinese cabbage
1/2 cup chopped celery
1/2 lb diced tofu
2 tbsp lemon juice
2 tbsp cornstarch
1/4 cup water
1 tsp sesame oil

Hot & Sour Vegetable Soup

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