Ingredients:

• 1 litre (1¾ pint) vegetable stock
• 1 tbsp grated ginger
• 1 red chilli, deseeded and finely chopped (more if you like it hotter)
• 1 tbsp dry sherry or shaoxing rice wine
• 2 tbsp dark soy sauce
• 1 tin waternut chestnuts
• hand full of frozen peas
• 2 tbsp light soy sauce
• 3 tbsp balsamic vinegar
• 1 tbsp chilli oil
• Pinch of freshly ground white pepper
• 1 egg
• 1 tbsp cornflour, blended with 2tbsp cold water

Method:

1. Pour the stock into a pan and bring to the boil.  Add all the ingredients upto 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.
2. 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.

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