Instructions
1. Whisk the cornstarch with vinegar, Bragg's, and cayenne. Set aside.
2. Saute the onions, add mushrooms and garlic and saute two more minutes. Add the stock, carrot, bell pepper, and ginger, and bring to a boil. Reduce heat and simmer five minutes.
3. Stir the cornstarch mixture, then whisk it into the soup. Stir in the tofu, bring to a strong simmer and cook five more minutes. Serve hot.
4. Steam the broccoli by adding it to a pot of 1 inch-deep boiling water and covering for 2-3 minutes. Make it bright green and crunchy; serve with sesame oil (in pantry).