Chop veggies, garlic, mushrooms, and cayenne. Saute in a pot with a bit of olive oil for about 5 minutes.

Add water and chicken flavour tablet and cook at medium heat for 15 minutes.

In a mug, mix vinegar, whine, soy sauce and cornstarch. After fully dissolved, add the mixture to the pot and cook at high heat to thicken.

Beat an egg and slowly add to the soup.