Tomato Egg Drop Soup
January 15, 2010
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...
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