Vegetarian Egg Drop Soup

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Canola or corn oil
2 teaspoons	10ml	Tomatoes - cored, and (medium)
		Cut into 1/4" dice
1/2 cup	46g / 1.6oz	Minced scallions, white part only
3 tablespoons	45ml	Soy sauce
3/4 cup	177ml	Rice wine or sake
5 cups	1185ml	Water
1 teaspoon	5ml	Salt - or to taste
1/2 lb	227g / 8oz	Snow peas - ends snapped,
		And veiny strings removed
2 1/2 tablespoons	37ml	Cornstarch - mixed with
6 tablespoons	90ml	Water
2 tablespoons	30ml	Eggs - lightly beaten with (large)
2 tablespoons	30ml	Water

Recipe Instructions

Heat a heavy soup pot over high heat, add the oil, and heat until hot, about 20 seconds. Add the tomatoes and scallions, and stir-fry until fragrant, about 15 seconds. Add the soy sauce and rice wine or sake, and stir-fry over high heat for 20 seconds. Add the water and salt, and bring to a boil. Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any impurities. Add the snow peas and stir.

Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming. Once slightly thickened, remove from the heat and slowly add the beaten eggs, pouring them in a thin stream around the edge of the pot. Carefully stir once or twice so that the eggs form thin streamers. Taste for seasoning and ladle into serving bowls.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9636) - from the TV FOOD - NETWORK

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