Tomato Egg Drop Soup
Ingredients(Servings: 2)
Directions
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Cut the tomato into bite-size chunks.
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Place the sesame oil in a pot and heat over medium heat. Add in and saute the long onion and ginger. Add in the chicken stock and once boiling add in the tomato.
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Once boiling again, season with (A). Dissolve the potato starch in 2 parts (4 tsp) of water and pour in. Stir well to thicken the mixture.
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Crack open and beat the egg. Use chopsticks to pour and stir-in with a large circular motion until the egg is half cooked. Use a ladle to give one last stir, then scoop into bowls and sprinkle on fresh cilantro leaves if desired.
Cooking Basics
Since tomatoes are difficult to peel with a knife or peeler, use boiling water to peel. For this method the tomatoes are placed in boiling water to make peeling easy. First cut a cross into the center of the tomato, then place it into boiling water and the peel will pull away from the cut edges. Next remove the tomato from the boiling water into ice cold water and then use your hands to pull off the further loosened peel entirely.
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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