Tomato Egg Drop Soup

[ExquisiteGerbil]

Tomato Egg Drop Soup



A simple Chinese classic soup, perfect as a starter before your main meal or even to have in-between as a refresher.






Time 10 mins

Servings 2


Ingredients



1l chicken stock

2 eggs

4 tomatoes

2 onions

2 stalks celery

2 slices ham or bacon

2 spring onions

3 tablespoons cornflour paste

1/2 teaspoon sesame oil

3/4 teaspoon salt

1/8 teaspoon sugar

1/8 teaspoon white pepper

Black vinegar (optional)



Method

Preparation



Slice the spring onions into small rings, and set aside to use a garnish later.

Cooking



Heat 1 tablespoon of vegetable or garlic oil in a saucepan over a high heat until smoking-hot. Add the tomatoes and cook until softened. Add the chicken stock, stir in the sesame oil, salt, sugar, and white pepper. Then add the roughly chopped onions, ham and celery.



Add the cornflour paste to thicken the stock, simmer for 3-4 minutes.



Whisk the eggs and season with salt, pepper and sesame oil. Set aside.



Turn the hob off and whilst the soup is still hot, add the egg a little bit at a time, stirring the soup slowly to get nice little ribbons of egg.



Serve and garnish with spring onions and black vinegar.


link