Yield: 4 servings
Measure | Ingredient |
---|---|
1 quart | Chicken stock |
2 mediums | Fresh tomatoes -=OR=- drained -- canned tomatoes |
2 smalls | Eggs |
½ teaspoon | Sesame oil |
2 teaspoons | Light soy sauce |
1 teaspoon | Salt |
1 tablespoon | Finely chopped scallions -- |
\N \N | White part only |
\N \N | (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 (Stirring the egg in a "figure 8" works well.) Garnish with the finely chopped scallion tops.
Makes 4 to 6 Servings KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :