Really Good Hot & Sour Soup (My Way)

Time: 20 mins
Effort: Easy

4 cups water or 4 cups beef/chicken stock
1 beef / chicken  bouillon cube (Knorr is best)
1/2 cup each: Julienned carotts, bamboo shoots (canned)
1 cup leaf spinach, broken into large pieces
1/2 cup sliced mushrooms
1/2 chicken breast, skinned and cut into thin strips
1/4 cup soy sauce
2 tsp cane sugar
2 tbsp white vinegar or white wine vinegar
2 tsp fine white or black pepper
1 tsp sesame oil
1 tsp garlic powder (not garlic salt)
1 tsp salt
1/4 cup scallions, finely sliced
1/4 cup water to mix with 1 heaping tbsp cornstarch
1 egg beaten

In a medium saucepan, bring the 4 cups water with bouillon cube to a rolling boil. Add vegetables and chicken and let boil gently for approx. 5 minutes. Meanwhile, mix together soy sauce, vinegar, sugar, sesame oil, pepper, salt and garlic powder, then add them to the bouillon and stir well. While on low heat, but still boiling slowly add the cornstarch/water mixture, stirring constantly until thickened. While still gently boiling, slowly drizzle in the beaten egg while mixing to form thin threads. Let boil for another 2 minutes so that egg is cooked. If soup gets too thick, add a bit of water. Remove from heat and serve.