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Receta Ken's Tomato Egg Drop Soup
by Global Cookbook

Ken's Tomato Egg Drop Soup
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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

  1. 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.
  2. 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.
  3. Makes 4 to 6 Servings