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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|Serving Size: 1 Serving (675g)|
|Recipe Makes: 4|
|Calories from Fat: 170 (45%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 543.2mg||167 %|
|Sodium 1043.1mg||36 %|
|Potassium 849.9mg||22 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 20.6g|
|Protein 28.8g||41 %|
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Calories per serving: 375
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