Tomato Egg Drop Soup

By polloazul

Ingredients

• 4 to 5 cups chicken or vegetable stock
• 2 teaspoons grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 1 teaspoon salt
• 2 medium firm tomatoes, cut into wedges
• 1 large egg
• 1 scallion, chopped or thinly sliced for garnish

Details

Adapted from appetiteforchina.com

Preparation

Step 1

In a medium pot, bring the stock to boil. Stir in the ginger, soy sauce, sesame oil, sugar, white pepper, and salt. Add tomatoes and cook for just another 2 to 3 minutes. Adjust the seasoning with more salt and pepper if desired.
In a small bowl, whisk the egg lightly with a fork. Slowly pour the egg into the soup in a steady stream while continuously stirring with a long spoon or chopstick. The egg should cook immediately and look like long yellowish-white strands. Turn off the heat right after to prevent the eggs from overcooking.
Ladle the soup into individual bowls, sprinkle the scallions on top, and serve.