Receta Tomato Egg Drop Soup
- Tomato Egg Drop SoupServes 4
- 5 cups low-sodium
- chicken stock
- 2 cups diced ripe
- tomatoes
- 1/2 cup cilantro
- leaves, chopped
- 2 tablespoons
- cornstarch dissolved in 1/4 cup cold water
- 1/4 teaspoon white
- pepper, or to taste
- 1 tablespoon soy sauce
- 2 egg whites, lightly
- beaten
- Salt to taste
2 sliced green chilies
In a deep saucepan,
bring the chicken stock to a boil. If any scum forms on top, gently remove it.
Add the tomatoes and
boil for 5 to 7 minutes.
Add the cilantro
leaves, pepper, cornstarch mixture and soy sauce.
Very slowly pour egg
whites into the soup in a steady stream.
Gently stir the eggs
in a clockwise direction until they form thin streams or ribbons.
Remove soup from heat.
Taste for salt.
Garnish with green
chilies and serve piping hot.
Accompaniment - Chili vinegar.
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