1red chilli, deseeded and finely chopped (if you like it hotter, you can leave the seeds)
1tbspdry sherry or shaoxing rice wine
2tbspdark soy sauce
1tin water chestnuts
handful of frozen peas
2tbsplight soy sauce
3tbspbalsamic vinegar
1tbspchilli oil
pinch of freshly ground white pepper
1egg, lightly beaten
1tbspcornflour, blended with 2 tbsp cold water
Instructions
Pour the stock into a pan and bring to the boil. Add all the ingredients up to and including frozen peas and cook for a couple of minutes.
Turn the heat down to medium, add the soy sauce, vinegar, chilli oil, white pepper and simmer for 10 minutes.
Stir in the egg constantly stirring to ensure the egg breaks up, then add the blended cornflour and stir to thicken the soup (add more if you like a thicker consistency). Serve immediately.