Sunday, November 25, 2018

Ben's Quick Egg and Tomato Asian Soup

The traditional Chinese recipe is basically water, tomato, egg, and scallions plus a pinch of sugar, salt, and white pepper. This version is enhanced a bit for the jaded American palate. Low in carbohydrates.
1 T vegetable oil
1 clove garlic, minced
1 t ginger root, minced
1/2 c chopped ripe tomato
Pinch sugar
Pinch salt
Dash white pepper
3 c chicken or vegetable stock or water
1 T corn starch dispersed in a little cold water
2 eggs, well beaten
3 to 4 green onions, sliced
1/2 t mushroom soy (optional)
In a two-quart saucepan, heat garlic and ginger in a little oil for 30 sec. Add tomatoes, salt, pepper and sugar. Allow to break down. 2 to 3 minutes. Add broth and mushroom soy. Bring to a boil. Thicken with cornstarch slurry. Off heat, stream egg into hot soup to form threads. Garnish with green onions. Serves two generously.

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