Tomato Egg Flower Soup

By Janet-2

Ingredients

• 4 dried black mushrooms
• 1 1/4 cups warm water
• 1 medium tomato
• 6 cups chicken broth
• 1 tbsp. Chinese rice wine or dry sherry
• 2 tbsp. cornstarch dissolved in 1/4 cup water
• 1 egg, lightly beaten
• 1 tsp. sesame oil
• 1/4 tsp. white pepper
• 1 green onion, thinly sliced
• salt and pepper

Details

Servings 6

Preparation

Step 1

Soak mushrooms in warm water to cover until softened, about 20 minutes. Remove mushrooms and reserve 1 cup liquid. Discard mushroom stems and dice caps.

Peel, seed, and dice tomato.

Place broth, wine, reserved mushroom liquid and mushrooms in a 2 quart pan; bring to boil. Reduce heat and simmer for 5 minutes. Add tomato and cook for 1 minute.

Add cornstarch solution and cook, stirring until soup boils and thickens. Turn off heat. Add egg, stirring, until it forms long threads. Stir in sesame oil, pepper, salt to taste and green onions.