Tomato Egg Drop Soup


Serves: 4
Total Calories: 705

Ingredients

6 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 pepper

Directions:

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.

Nutritional Facts:

Serves: 4
Total Calories: 705
Calories from Fat: 83

This Tomato Egg Drop Soup recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.




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