Ken's tomato egg drop soup
4 servings
Ingredients
| Quantity | 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 -- |
| White part only | ||
| (reserve tops for garnish) | ||
Directions
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 :