Chinese Eggdrop Soup with Tofu

1. Boil vegatables in vegetable stock and water until slightly tender;

2. Add soy sauce, sesame oil, and salt to taste. Stir in cornstarch dissolved in water and continue stirring until broth returns to a boil; add tofu.

3. Slowly pour in beaten egg, until all of the egg is set and floating in soup. Serve hot.

This is one of my Aunt Kathy's next door neighbor's recipes. Mrs Cecilia:)