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Cook'n with Betty Crocker 
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Tomato Egg Drop Soup |
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Serves: 4 Print this Recipe6 dried black mushrooms 1 large tomato 4 cups chicken broth (see Soups) 1 tablespoon vegetable oil 1 small onion sliced 2 eggs 1 teaspoon salt 1/2 teaspoon white peppers Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips. Place tomato in boiling water; boil 10 seconds. Immediately place in cold water. Peel; cut into 8 wedges; cut each wedge into halves. Heat broth to boiling in 3-quart saucepan. Heat wok until hot. Add vegetable oil; tilt wok to coat side. Add onion; stir-fry 1 minute. Add mushrooms and tomato; stir-fry 2 minutes. Stir tomato mixture into broth; reduce heat to medium. Cover and simmer 5 minutes. Heat to rolling boil over high heat. (If broth is not heated to a rolling boil, egg will not form threads.) Mix eggs, salt and pepper. Pour egg mixture slowly into broth, stirring constantly with fork, until egg forms threads. 4 or 5 servings **Stir-fried onion, tomato and black mushrooms add color, texture and flavor to classic egg drop soup. Garnish with sprigs of cilantro; it complements the tomato flavor exquisitely. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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