Quick and Easy Hot and Sour Soup

1 can clear chicken broth (regular soup can size)
2 cans water
1 1/2 teaspoons corn starch
2 to 5 teaspoons hot pepper (plain red or cayenne or Chinese sweet red pepper sauce)
1 to 3 teaspoons white vinegar
1 onion, thinly sliced (optional)
1 can mushrooms (optional)
1 can bamboo shoots, slice each shoot into three long pieces (optional)
green onions, chopped into medium pieces (optional)
1 egg, beaten
green onion, chopped (for garnish)

Put the first five ingredients in a pot and bring them to a boil, stirring continually. Add the optional ingredients here too -- but keep a few green onions to garnish the soup.

Once the soup is boiling, remove it from heat and stir the beaten egg in slowly. Garnish with a few green onions.

I love hot and sour soup, so I use this recipe a lot. Very easy, and very good.
rec.food.cooking/Robert W. Berry/1990