4 cups water
1/2 pound tofu slivered
2 cups thinly sliced cabbage
2 vegetable buillion cubes
3/4 tspn salt
1 tbspn soy sauce

bring water to a boil and add the above ingredients, simmer together for 3

2 tbspn white vinegar and 1/4 tspn cayenne

Bring back to a boil .

Dissolve together:
3 tbspns water and 2 tbspns corn starch.

Stir the cornstrch mixture into the soup.
Serve garnished with chopped green onion and 2 tspn of chinese sesame oil.