EGG DROP SOUP

Egg Drop Soup image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups vegetable stock
4 shiitake mushrooms, sliced
3 ripe heirloom tomatoes, cored and chopped
2 eggs, lightly beaten
1 tablespoon light soy sauce
Sea salt and freshly ground white pepper
1 tablespoon cornstarch blended with 2 tablespoon cold water
1 teaspoon toasted sesame oil
1 scallion, thinly sliced

Steps:

Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute. Add the mushrooms and tomatoes and cook for 2 minutes.
Slowly pour in the beaten eggs and stir gently to create a web-like pattern. Season the soup with the light soy, salt and ground white pepper. Simmer for another minute, and add the cornstarch and water mixture. Cook the soup until the soup has thickened slightly, another minute. Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions. Serve immediately.

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