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

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