| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Soups, Oriental |
4 |
Servings |
INGREDIENTS
| 1 |
qt |
Chicken stock |
| 2 |
md |
Fresh tomatoes -=OR=- drained, canned tomatoes |
| 2 |
sm |
Eggs |
| 1/2 |
ts |
Sesame oil |
| 2 |
ts |
Light soy sauce |
| 1 |
ts |
Salt |
| 1 |
tb |
Finely chopped scallions white part only (reserve tops for garnish) |
INSTRUCTIONS
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. Makes 4 to 6 Servings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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