Peking Soup, my energy boost!

A warm bowl of good soup with fried noodle and tofu is my energy boost!

Ingredients for 4 portions

2 tbsp pf cassava flour/ cornstarch
4 tbsp of Water
2 tbsp of Soy sauce
3 tbsp of Rice Vinegar
1/2 tsp of Pepper
2 tbsp of Sesame oil
1-2 dried chili, fine chopped (adjustable for your spicy level)
1 egg
100 gr of Bamboo shoots
1 tbsp of Vegetable oil
1/3 Leek, sliced
2 medium carrots, sliced
750 ml (7,5 dl) of Broth/ water mixed with bouillon cube)
125 gr of crab stick, sliced/ or you can use 50 gr of chicken fillet, cut into small pieces instead

How to make

1. Mix together cassava flour/ cornstarch, water, soy sauce, rice vinegar, sesame oil, and dried chili in a bowl. Set aside. Do not worry if it becomes muddy lump.
2. Whisk an egg in another bowl.
3. Stir-fry leek, carrot, and bamboo shoots in a pot with the medium heat, until it gets soft.
4. Pour in the broth and let it boiled. Then, you can put crab stick in. ( If you use chicken, put it in the broth at the same time. Let's simmer until the chicken cooks through.)
5. Take a pot off the heat for a minute. Stir the mixed flour/cornstarch to dissolve the muddy lump. Then, pour it gradually in the pot while stirring the soup well. 
6. Put the pot back on low heat. Keep stirring while you pour the egg it slowly