Tomato Egg Drop Soup
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.
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