Makes: 4 cups
almost all the Chinese restaurants, well no more under cooked eggs in your soup, because here is a vegan version, with very similar texture, but with tofu skin...
cream of corn
water or a little more if you like it thinner
crumbled beancurd skin
salt & pepper
in a pot add the cream of corn and the water, bring it to a boil, add the crumbled tofu skin and simmer for about 5 minutes, until the tofu skin is soft. Add salt to taste.
via cake girl los angeles