Tomato Egg Drop Soup

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Try this Tomato Egg Drop Soup recipe, or contribute your own.


1 qt Chicken Stock
2 md Fresh tomatoes; OR 1-cup canned tomatoes, drained
1/2 ts Sesame oil
1 ts Salt
2 ts Light soy sauce
1 tb scallions; Finely chopped
2 sm Eggs

Original recipe makes 4



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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