TOMATO EGG DROP SOUP

"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."

1 quart chicken stock
2 medium fresh tomatoes (or 1 cup canned tomatoes, drained)
2 small eggs
1/2 tsp sesame oil
2 tsp light soy sauce
1 tsp salt
1 tbsp finely chopped scallions, white part only (reserve tops for garnish)

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 light soy sauce and salt to the simmering stock, and stir to mix them in well. Add the tomatoes and simmer for 5 minutes.

Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well.)

Garnish with the finely chopped scallion tops.

Servings: 4
Adapted from source: Ken Hom