RESTAURANT WEEK 2010 - A GLASS OF WINE ON US
LEMON CHILI PICKLE

Tomato Egg Drop Soup

I am thrilled to note that my tomato egg drop soup recipe is featured on NPR in an article written by Monica Bhide. Here is the recipe for the soup as posted on NPR's site - Kitchen Window.

Tomato Egg Drop Soup

Serves 4

5 cups low-sodium chicken stock

2 cups diced ripe tomatoes

1/2 cup cilantro leaves, chopped

2 tablespoons cornstarch dissolved in 1/4 cup cold water

1/4 teaspoon white pepper, or to taste

1 tablespoon soy sauce

2 egg whites, lightly beaten

Salt to taste

2 sliced green chilies

In a deep saucepan, bring the chicken stock to a boil. If any scum forms on top, gently remove it.

Add the tomatoes and boil for 5 to 7 minutes.

Add the cilantro leaves, pepper, cornstarch mixture and soy sauce.

Very slowly pour egg whites into the soup in a steady stream.

Gently stir the eggs in a clockwise direction until they form thin streams or ribbons.

Remove soup from heat.

Taste for salt.

Garnish with green chilies and serve piping hot.

Accompaniment - Chili vinegar.

Here are some pictures that are not on NPR's Web site, but thought you might enjoy...

Img01 

IMG_03

IMG_04. 

Img 05
IMG_06
  IMG_07
IMG_08
IMG_09
IMG_10
IMG_11
IMG_0724
   

Read More ......  Indian Chinese Cuisine - Of Spice and Zen     

Comments