Ingredients1 can (14.5 oz) low sodium chicken broth
1/2 c. sliced pitted ripe olives
1/2 c. diced tofu
1/2 c. green onions
1 Tbsp. cornstarch
3/4 c. water
1 egg, beaten
1 Tbsp. rice vinegar or white vinegar
1 tsp. sesame oil
1/8 tsp. cayenne pepper or to taste
Directions
In a 2 qt. saucepan over medium-high heat, heat broth, olives, tofu and onions. In a cup, blend cornstarch smoothly with water. Gradually stir in cornstarch mixture into broth mixture. Heat to boiling, stirring constantly until mixture thickens slightly. Remove from heat.
Slowly pour beaten egg into soup while stirring gently in one direction. Add remaining ingredients and stir to mix. Sprinkle with chopped green onion before serving.
