1 can (14 1/2 oz.) Swanson Clear Ready To Serve Chicken Broth
1/2 c. sliced pitted California ripe olives
1/2 c. diced tofu (bean curd)
1/2 c. sliced green onions
1 tbsp. corn starch
3/4 c. water
1 egg, beaten
1 tbsp. rice vinegar or white vinegar
1 tsp. sesame oil, optional
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 corn starch 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. Stir in remaining ingredients before serving. Makes 4 servings.