Tomato Egg Drop Soup
Nick Z

This recipe is the same as for Egg Drop Soup, except that
I have added two tomatoes cut into 6 equal pieces, and sugar
to balance the sour tomato taste. Western versions often
add cornstarch and vegetables; I've included a few
variations below.---Nick Z


Serves 2 - 4

Ingredients:

4 cups chicken broth or homemade stock
2 tomatoes, cut into 6 equal pieces
2 eggs, lightly beaten
1 -2 green onions, cut diagonally into thirds
1/4 teaspoon white pepper
1 tablespoon sugar
Salt to taste


Directions:

In a wok or saucepan, bring the 4 cups of chicken broth to
a boil. Add the tomatoes, sugar, white pepper, and salt.
Cook for about one more minute. Very slowly pour in the eggs
in a steady stream. Use a fork to gently stir the eggs in a
clockwise direction until they form thin streams or ribbons.
Garnish with green onion and serve hot.

Variations:
(These would all be added after the tomato and seasonings.
Let the soup cook for a few more minutes before adding the
eggs).

*1 teaspoon of cornstarch mixed with 2 teaspoons of water.
Stir to thicken.

**1/2 cup frozen peas.

**If you are preparing the soup for someone who is ill, try
adding a slice of fresh, grated ginger. Among its many
benefits, ginger is believed to be helpful in treating colds
and flue.