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Features for "Tomato Egg Drop Soup"
Served as starter. Non-vegetarian dish.
Ingredients for "Tomato Egg Drop Soup" (Click here for measurement conversion) 1 quart Chicken stock
2 fresh Tomatoes or drained
1 cup canned Tomatoes
2 Eggs
1/2 teaspoon Sesame Oil
2 teaspoon light Soy Sauce
1 teaspoon Salt
1 Tablespoon finely chopped Scallions, white part only
(reserve tops for garnish)
Method for "Tomato Egg Drop 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. Garnish with the finely chopped scallion tops.
Comments
Serves: 4
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