# Firstly, prepare the ingredients. Grate the
tomatoes, slice the peeled
garlic cloves finely, and slice the long green
pepper,
banana pepper, red
pepper and
carrot into match sized pieces.
# Put 6 cups of cold water and
corn starch into a pot, and place the pot over medium heat. (Stir the mixture constantly, to prevent the starch turn into balls during the cooking.)
# Add the
garlic into the warm mixture of water and starch. Then, add
tomato,
carrot, long green
pepper, red
pepper,
banana pepper, soy sauce, vinegar and hot
chicken broth respectively into the mixture, by 3 minutes rest after each addition. Cook it, until the mixture reaches to the boiling temperature
# Dice the
mushrooms finely just before adding it into the soup, and add it into the soup.
# After cooking the soup for about 5-10 minutes with
mushroom addition, add salt and black
pepper in it. Finally add the whisked egg white into the mixture too slowly, and remove the pot from the stove urgently.
# Fill the hot soup into the bowls, sprinkle soy
bean sprouts all over the soups and serve them hot.
