Chop the vegetables into a pot, add the spices, oil and pour in 2 1/2 cups (600 ml) water, stir well.
Put to boil about 10-15 min. or until the vegetables are cooked, then add the vermicelli and once it comes to a boil, take the soup off the stove.
Break the egg into a bowl, add 1 tbsp vinegar and stir well with a fork, then gradually pour in hot soup into the egg mixture, while still stirring with your other hand.
Once the thickening agent is ready, pour it into the rest of the soup and stir well.