In 3 qt. Saucepan combine veg. Broth, soy sauce, and seasonings. Bring to a boil and add vegs. Cover and simmer for 15 min. Add tofu and lemon juice, an cook uncovered for 5 min. Longer. Mix cornstarch and 1/4 c. Water. Stir paste into soup, and continue to cook until soup becomes slightly thicker, abt. 3 min. Serve hot.