Egg Drop Soup

 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.