Tomato Eggflower Soup

Name: Tomato Eggflower Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 4 cups chicken stock; ginger, 6 thin slices; 3 tomatoes, cut into small wedges; 1 tablespoon soy sauce; 1 teaspoon sugar; 1/2 teaspoon white pepper; sea salt; 1 egg white, lightly beaten; 1 scallion, thinly sliced on diagonal; coriander, to garnish; 1 teaspoon sesame oil

Submitted by rosered

"From Chinatown sweet sour spicy salty by Ross Dobson"

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Ready In:: 20mins
Ingredients:: 11
Serves:: 4

ingredients

4 cups chicken stock
ginger, 6 thin slices
3 tomatoes, cut into small wedges
1 tablespoon soy sauce
1 teaspoon sugar
¹⁄₂ teaspoon white pepper
sea salt
1 egg white, lightly beaten
1 scallion, thinly sliced on diagonal
coriander, to garnish
1 teaspoon sesame oil

directions

Place the stock and ginger in a large saucepan and bring to a boil for a few minutes. Add the tomatoes, soy sauce , sugar , white pepper, and a sea salt to taste. Bring to a boil , then turn off heat.
Slowly pour the egg white into the soup ( I like to use the whole egg) pouring it in a stream and stirring the soup at the same time. Let it sit for a minute and serve in small bowls. Garnish with the scallion and coriander and sprinkle on the sesame oil.