4 cups vegetable broth
1 tsp sesame oil
salt & pepper to taste
1.5 TB cornstarch
1/4 cup water
3 eggs, lightly beaten
1/3 cup corn kernels
2-3 oz. baked tofu, cubed small
1. Bring the vegetable broth to a simmer in large saucepan. Stir in sesame oil, salt & pepper.
2. Place cornstarch in small bowl and stir in water. Pour mixture into soup. Let the soup simmer a couple more minutes.
3. Slowly drizzle in eggs, stirring constantly. Stir in corn & tofu and simmer until heated through.
