TOMATO AND EGG CHINESE SOUP

TOMATO AND EGG CHINESE SOUP image

Yield 4 bowls

Number Of Ingredients 7

1 lb firm ripe tomatoes
2 eggs
1 scallion finely chopped
1 tbs oil
4 cups stock (chicken, vegetable or meat)
1 tbs light soy sauce
1 tbs cornstarch

Steps:

Score a cross in the bottom of each tomato. Plunge into boiling water for 20 seconds, then drain and peel the skin away from the cross. Cut tomatoes into slices. Beat egg with a pinch of salt and a few pieces of scallion. Heat wok over high heat, add the oil and heat until very hot. Stir-fry the scallion for a few seconds then pour in stock and bring to a boil. Add the tomatoes and return to a boil. Add soy sauce and very slowly pour in beaten eggs, stirring as you pour. Return to boil. Combine the cornstarch with water to make a paste. Add to the soup and simmer until thickened.