Recipe: Egg Drop Soup (with Tomato Egg Drop Soup variation)

EGG DROP SOUP

1 1/2 quarts chicken broth, or clear soup stock
2 tbsp cornstarch mixed in 1/4 cup cold water
2 eggs, slightly beaten with a fork
2 scallions, chopped, including green ends (for garnish)

Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers.

Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with chopped scallions on top.

VARIATION:

TOMATO EGG DROP SOUP
Just a variation of plain egg-drop soup. The added tartness of tomatoes gives this soup an extra "zing" and helps to pick up sagging appetites.

The addition of 1 (16 ounce) can of stewed tomatoes is all that is needed. Bring stock to a boil. Add the tomatoes. (Mash the tomatoes if the pieces are too large.) When soup boils again, add the cornstarch mixture as in the recipe above. Add the eggs while stirring. Shut off heat at once and serve topped with the chopped scallions.

Makes 4 servings
Source: The Chinese Menu Cookbook