Description Edit

Ingredients Edit

Directions Edit

  1. Bring the soup to boil.
  2. Fry the tofu, Mushroom, bamboo shoot, cabbage, carrots and minced Chicken for two minutes.
  3. Add to the stock along with soy sauce, red chili sauce and vinegar.
  4. Mix the corn flour with little water to a smooth paste.
  5. Add to the boiling soup in a thin stream.
  6. Pour in the egg and stir until it separates into shreds.
  7. Add salt and pepper to taste.

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