Chinese Hot and Sour Soup

1 can condensed chicken broth*
1-2 cans of water*
2 T. cornstarch
2 T. soy sauce
2 T. vinegar
1/8 tsp. red pepper (more or less to taste)
1 egg, beaten
1/2 - 1 block firm tofu
1/3 - 1 c. sliced green onions

     Blend broth and water, cornstarch, soy sauce, vinegar and red pepper in saucepan. Cook over high heat until boils and slightly thickens. Pour in egg - stir one way. Add tofu and onions. Heat thoroughly and serve.

*Can use 2 cans ready-to-serve chicken broth in place of the condensed broth and water.