Ingredients
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4 cups chicken broth
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1 1/4 cups tomato juice
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1/2 cup red pepper, slivered
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1/4 teaspoon red pepper flakes
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1/2 cup cooked chicken, diced
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1 1/2 tablespoons cornstarch
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1/4 cup water
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1 egg, beaten
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2 tablespoons soya sauce
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1/4 cup green onion, sliced diagonally
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3 tablespoons rice wine vinegar
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1/2 cup chopped mushroom
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1/2 teaspoon hot red pepper sauce
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1 (8 ounce) can bamboo shoots
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1/4 cup straw mushroom
Instructions
- 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.