Creamy Vegetable Tofu Soup

• 3 vegetarian bouillon cubes
• 5 cups Soy Milk
• 5 Tbs Cornstarch dissolved in 4 Tbs cold water & 4 Tbs Soy Sauce
• Vegetable Bowl 1:
• 1 block tofu, cut in cubes (silken firm is best)
• 8oz. mushrooms - any type is fine
• 1 can baby corn
• Vegetable Bowl 2:
• 6 cups chopped bok choy
• 1 zucchini, sliced
• 2 cups snow peas
• 2 tomatoes, cut in large chunks
• 1 - 2 Tbs. Sesame Oil

1. 1. Heat the soy milk and bouillon cubes over medium heat until just simmering.
2. 2. Whisk in cornstarch mixture
3. 3. Allow to simmer for 3 minutes. Reduce heat to low.
4. 4. Add Vegetables from bowl 1
5. 5. Heat for 3 minutes.
6. 6. Add Vegetables from bowl 2.
7. 7. Stir through and drizzle with 1-2 Tbs. Sesame Oil (to taste).
8. 8. Serve Immediately

milk, cornstarch, vegetable bowl, mushrooms, baby corn, vegetable bowl, bok choy, zucchini, snow peas, tomatoes, sesame oil

Taken from www.epicurious.com/recipes/member/views/creamy-vegetable-tofu-soup-1202250 (may not work)