Makes: 4 cups

Description: 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...

Ingredients:
1 can  cream of corn
1 cup  water or a little more if you like it thinner
1/4 cup  crumbled beancurd skin
salt & pepper  to taste

Instructions: 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