This is a decent recipe....yeah, it is too salty, but that's to be expected, looking at the ingredient list. To make mine more interesting, I julienned 1/2 a zucchini, about 10 fresh mushrooms, and 1 stalk celery in addition to the green pepper. I also pressed 4 cloves of garlic into the soup and added a smidge more cornstarch. Mine turned out a little murky, but that was because i stirred the eggs in too vigourously. Using egg whites only will give the soup a clearer broth and more classicly restaraunt style "swirl."
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This is a decent recipe....yeah, it is too salty, but that's to be expected, looking at the...