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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Chinese Egg Drop Soup V

Serves 4
• 4 cups Chicken stock
• 2 medium fresh tomatoes
• 2 small Eggs
• 1/2 tsp Sesame oil
• 2 tsp Light soy sauce
• 1 tsp Salt
• 1 tbsp Finely chopped scallions (white part only)
1. Bring chicken stock to a boil and simmer. Add light soy sauce and salt to the soup. Add chopped tomatoes and simmer for 5 minutes. Now add the scallions.
2. Beat eggs well until frothy and add to the soup stirring constantly.
3. Serve hot garnished with scallions tops.

Stirring eggs in figure 8 works well in egg drop soups.

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