Tomato egg drop soup

 
                            TOMATO EGG DROP SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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