TOMATO EGG DROP SOUP

Tomato Egg Drop Soup image

Yield serves 4 to 6 with 2 or 3 other dishes

Number Of Ingredients 10

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1 1/2 tablespoons canola or other neutral oil
1 small yellow onion, thinly sliced
3/4 pound ripe tomatoes, cored and coarsely chopped
3/4 teaspoon salt
1 1/2 tablespoons fish sauce
1/3 pound ground pork, coarsely chopped to loosen
5 1/2 cups water
2 eggs, beaten
5 or 6 sprigs cilantro, coarsely chopped
Black pepper

Steps:

In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the tomatoes and salt, cover, and cook for 4 to 6 minutes, or until the tomatoes have collapsed into a thick mixture. Stir occasionally and, if necessary, lower the heat to prevent the tomatoes from sticking or scorching.
Uncover and add the fish sauce and pork. Wield chopsticks or use a spoon to move the pork around the pan so that it breaks up into small pieces. This will make it possible to distribute the pork evenly among the bowls when serving. Add the water, raise the heat to high, and bring to a boil, using a ladle to skim and discard any scum that rises to the surface. Lower the heat to a simmer and cook, uncovered, for 15 to 20 minutes, or until the flavors have developed and concentrated sufficiently to produce a rich broth. If you are not serving the soup right away, turn off the heat and cover.
Just before serving, return the soup to a simmer. Taste and add extra salt or fish sauce, if necessary. Turn off the heat. Pour the beaten egg onto the soup in a wide circle, and then stir gently to break it up into chiffonlike pieces. Ladle the soup into a serving bowl. Garnish with the cilantro and a generous sprinkle of pepper and serve immediately.