Chinese Egg Drop Soup V
• 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.