1 can (14 1/2 oz.) chicken broth
1/2 c. sliced, diced olives
1/2 c. diced tofu (bean curd)
1/2 c. green onions
1 tbsp. corn starch
3/4 c. water
1 egg, beaten
1 tbsp. vinegar
1 tsp. sesame oil
1/8 tsp. cayenne pepper

In 2 quart saucepan over medium-high heat heat broth, olives, tofu and green onions. In small cup, blend corn starch smoothly with water. Gradually stir hot broth into corn starch. Stir 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. Stir in remaining ingredients. 4 servings.