Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 (Stirring the
egg in a "figure 8" works well.) Garnish with the finely chopped
scallion tops.

Makes 4 to 6 Servings KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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