Ken's tomato egg drop soup Recipe

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Ken's tomato egg drop soup

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Asian, Chinese, Ethnic, Soups & Stews, Tomatoes

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Ingredients:

Procedures:

1	Egg drop soup is traditionally chinese.
2	Tomatoes are not.
3	They were introduced less than 100 years ago, but nevertheless, they work wonderfully in this soup.
4	Put the chicken stock into a pot and bring to a simmer.
5	If using fresh tomatoes, peel, seed and cut into 1-inch cubes.
6	If using canned tomatoes, chop them into small chunks.
7	Lightly beat the eggs, then combine them with sesame oil in a small bowl.
8	Add the light soy sauce and salt to the simmering stock, and stir to mix them in well.
9	Add the tomatoes and simmer for 5 minutes.
10	Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream.
11	Using a chopstick or fork, pull the egg slowly into strands.
12	(stirring the egg in a "figure 8" works well).
13	Garnish with the finely chopped scallion tops.
14	Makes 4 to 6 servings ken hom - prodigy guest chefs cookbook ...downloaded