Hot and Sour Soup

I made this fabulous soup today and fell in love with it. It is very similar to the Hunan style soup you see at the restaurants. I has a couple of strange steps but, it works.

In a bowl whisk together the following:
2 Tbsp cornstarch
4 tbsp cold water
3 tbsp rice vinegar
2 tbsp light soy
½ tsp ground pepper
1 small fresh red chili pepper diced.
Set aside next to stove.

In a separate bowl beat 1 egg until light. Set aside next to stove.

In a wok or deep skillet place 2 tbsp sesame oil and heat to hot but not smoking. Add ½ onion and ½ cup mushroom caps both chopped fine. Cook until onion is transparent being careful not to burn. Add 3 ½ cups beef broth and 1 cup shredded chicken. Cook until tender. Then bring to a boil.

Slowly whisk in first mixture. Stir constantly and bring to boil to thicken slightly. Drizzle in beaten egg while stirring to make thin egg strings. Remove from heat and serve with a drizzle of sesame oil and small amount of chow mien noodles.