Ingredients:
4 cups chicken broth
1 1/4 cups tomato juice
2 tablespoons soya sauce
1 (8 ounce) cans bamboo shoots
1/2 cup chopped mushrooms
1/4 cup straw mushrooms (optional)
1/2 cup red peppers, slivered
1/2 teaspoon hot red pepper sauce
1/4 teaspoon red pepper flakes
1/4 cup green onions, sliced diagonally
1/2 cup cooked chicken, diced
3 tablespoons rice wine vinegar
1 1/2 tablespoons cornstarch
1/4 cup water
1 eggs, beaten
Directions:
Combine broth, tomato juice, soya sauce, bamboo shoots, mushrooms, red pepper, hot pepper sauce and pepper flakes.
Bring to boil, reduce heat and simmer uncovered for 10 minutes.
Add vinegar, green onion and chicken.
Simmer for 1 minute longer.
Combine cornstarch with 1/4 cup water; mix well and stir into soup.
Simmer until mixture is slightly thickened.
Slowly add beaten egg in a continuous stream while soup is boiling.
Continue stirring until egg is cooked and looks like threads throughout the soup.
Serve.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.