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Ken's Tomato Egg Drop Soup

A home-style Ken's Tomato Egg Drop Soup made with Chicken Stock, Canned Tomatoes, Sesame Oil, Light Soy Sauce, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 qt
• 1 cup
• 1/2 tsp
• 2 tsp
• 1 tsp

Method (preview)

1. 1

   PUT THE CHICKEN STOCK into a pot and bring to a simmer.

2. 2

   If using fresh tomatoes, peel, seed and cut into 1-inch cubes.

3. 3

   If using canned tomatoes, chop them into small chunks.

4. 4

   Lightly beat the eggs, then combine them with sesame oil in a small bowl.

5. 5

   Add the light soy sauce and salt to the simmering stock, and stir to mix them in well.

6. 6

   Add the tomatoes and simmer for 5 minutes.

7. 7

   Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream.

8. 8

   Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8 ″ works well.) Garnish with the finely chopped scallion tops.