Recipe: Tomato Crabmeat with Egg Drop Soup

TOMATO CRABMEAT WITH EGG DROP SOUP

2 tablespoons canola oil
2 cloves garlic, minced
1 green onion (white and green parts), chopped
3 fresh or dried shitake mushrooms, cut into 1-inch cubes
2 medium tomatoes, cut into 2-inch cubes
4 cups ginseng seafood stock or canned chicken stock
1 cup fresh or frozen crabmeat (or imitation crabmeat)
1 egg, well beaten
1 teaspoon sesame oil
Salt and pepper to taste
Cilantro leaves for garnish

Heat the oil in a large, heavy saucepan on medium high heat and saute the garlic, onion, and mushrooms until fragrant, about 2 minutes.

Add tomatoes, reduce the heat to medium low, stir, and cook for 2 to 3 minutes.

Stir in the stock and bring to a boil. Add crabmeat and bring to a second boil. Turn off heat. Slowly pour in the beaten egg, while stirring the soup in one direction with a chopstick or fork so the egg forms long threads.

Stir in sesame oil. Garnish with cilantro leaves. Serve hot.

Makes 4 to 6 servings (5 cups)
Source: Secrets from a Healthy Asian Kitchen by Ying Chang Compestine