Ken's tomato egg drop soup
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Ken's tomato egg drop soup
  Soups    Eggs  
Last updated 6/12/2012 12:46:06 AM. Recipe ID 6220. Report a problem with this recipe.
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      Title: Ken's tomato egg drop soup
 Categories: Soups, Oriental
      Yield: 4 Servings
 
      1 qt Chicken stock
      2 md Fresh tomatoes -=OR=-
      1 c  -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)
 
  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
 




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Recipe ID 6220 (Apr 03, 2005)

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