In a large soup pot, heat 2 cups of broth. Add celery, cover and steam for 3-4 minutes.
Uncover, and add remaining chicken broth, vinegar, soy sauce, ginger, and red pepper. Bring to boil. Reduce heat and simmer 12-14 min.
Add tofu, sunchokes, jimaca and scallions and bring to a boil. Combine cornstarch and water and mix to create a paste. Whisk mixture into boiling soup and cook until thickened, and remove from heat. Whisk in egg substitute and sesame oil if desired.
Source: Calendar produced by Kraft Foods, 1993 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY