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TOMATO EGG DROP SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups
Amount Measure Ingredient -- Preparation Method
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1 qt Chicken stock
2 md Fresh tomatoes, or: drained
1 c -canned tomatoes
2 sm Eggs
1/2 ts Sesame oil
2 ts Light soy sauce
1 t Salt
1 tb Finely chopped scallions
- white part only
- (reserve tops for garnish)
Egg Drop Soup is traditionally Chinese. Tomatoes are
not. They were introduced less than 100 years ago, but
nevertheless, they work wonderfully in this soup.
PUT THE CHICKEN STOCK into a pot and bring to a
simmer. If using fresh tomatoes, peel, seed and cut
into 1-inch cubes. If using canned tomatoes, chop them
into small chunks. Lightly beat the eggs, then combine
them with sesame oil in a small bowl. Add the light
soy sauce and salt to the simmering stock, and stir to
mix them in well. Add the tomatoes and simmer for 5
minutes. Next, stir in the scallions, and then add the
egg mixture in a very slow, thin stream. Using a
chopstick or fork, pull the egg slowly into strands.
(Stirring the egg in a "figure 8" works well.) Garnish
with the finely chopped scallion tops.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
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