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Ingredientes
- 1 quart Chicken stock
- 2 med Fresh tomatoes -=Or possibly=-
- 1 c. -liquid removed, canned tomatoes
- 2 sm Large eggs
- 1/2 tsp Sesame oil
- 2 tsp Light soy sauce
- 1 tsp Salt
- 1 Tbsp. Finely minced scallions white part only (reserve tops for garnish)
Direcciones
- 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 Large eggs, then combine them with sesame oil in a small bowl. Add in the light soy sauce and salt to the simmering stock, and stir to mix them in well. Add in the tomatoes and simmer for 5 min. Next, stir in the scallions, and then add in the egg mix in a very slow, thin stream. Using a chopstick or possibly fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well.) Garnish with the finely minced scallion tops.
- Makes 4 to 6 Servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 4 servings | |
| Calories 57 | |
| Calories from Fat 23 | 40% |
| Total Fat 2.58g | 3% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 1131mg | 47% |
| Potassium 354mg | 10% |
| Total Carbs 3.58g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.68g | 1% |
| Protein 5.15g | 8% |
