Swiss chard Hot Asian Style Soup
1 bunch of Swiss chard, finely chopped
1 quart of vegetable broth
1 bunch of scallions
1 chili pepper
3 tablespoons of soy sauce
3 tablespoons rice wine vinegar
3 tsp of sesame oil
Combine all the ingredients with the exception of the egg and scallions.
Heat and simmer to blend flavors. Then before serving beat the egg and drop into the boiling broth. If you want a thicker soup, use a bit of cornstarch and thicken the soup. Adding small pieces of leftover beef, chicken, or tofu enhances the soup for a meal or leave it light without meats or tofu for a starter soup.