What you need: 

2 litres chicken stock
Black pepper to taste
Salt to taste
6 tbsp soya sauce
2 tbsp white vinegar
4 tbsp ketchup
1 tbsp hot sauce
½ cup chopped capsicum
1 cup chopped spring onions
2 pureed tomatoes
1 cup shredded cabbage
2 grated carrots
2 eggs
¾ cup corn starch

How to:

1.       Bring chicken stock to a boil.
2.       Add black pepper, salt, soy sauce, white vinegar, ketchup and hot sauce.
3.       Stir well and then add all the vegetables.
4.       Cook for 15 mins on medium heat until all the vegetables have cooked well.
5.       Beat two eggs and drop the egg slowly with your left hand into boiling soup while stirring continuously with your right hand.
6.       Dissolve corn starch into two cups of water and add to the soup while stirring continuously.
7.       Cook for another 3 mins until the soup thickens.
8.       Your soup is ready to serve.

ENJOY!