1 can (10-1/2 oz.) condensed chicken broth
2 tablespoons cornstarch
2 tablespoons Kikkoman Soy Sauce
2 tablespoons distilled white vinegar
1/8 teaspoon ground red pepper (cayenne)
1 egg, beaten
1/2 block firm tofu, drained and cut into 1/2-inch cubes
1/3 cup thinly sliced green onions and tops


Blend broth, 2 soup cans water, cornstarch, soy sauce, vinegar and pepper in medium saucepan. Bring to boil over high heat, stirring constantly until slightly thickened. Gradually pour egg into boiling soup, stirring constantly in 1 direction. Add tofu and green onions, cooking only until tofu is heated through. Serve immediately.

Makes 5 cups

This recipe created by Kikkoman.