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Hot & Sweet & Sour Soup

3-4 cups of vegetarian 'chicken' broth or vegetable broth
1/2 lb meat substitute, shredded (optional)
1/2 lb Tofu, diced
3 carrots, shredded
1 cup shredded cabbage
1/2 cup bamboo shoots
5 mushrooms, thinly sliced
1/2 cup green peas
1 egg substitute, prepared and beaten
1/2 tsp salt
1 Tbs sugar
3 Tbs rice vinegar
1/4 tsp white pepper
1/4 tsp cayenne pepper (or to taste)
1 Tbs soy sauce
1 tsp white wine
1/2 tsp of sesame oil
1 Tbs cornstarch + 1/2 cup water (mix)

In a large pot, bring broth to boil.  Add the meat substitute, Tofu, carrots, cabbage, bamboo shoots, mushrooms, and peas, stirring gently.  Turn heat to medium.

In a bowl, mix egg substitute, salt, sugar, vinegar, peppers, soy sauce, wine, and sesame oil.  Add to soup, mixing gently but thoroughly.  Slowly mix in corn starch/water mixture, stirring constantly.  Cook 3 minutes, stirring constantly.  Serve.

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