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 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