MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Tomato Egg Drop Soup
  Categories: Soups/stews
       Yield: 4 servings
  
       1 qt Chicken stock
       2 md Fresh tomatoes, or: drained
       1 c  -canned tomatoes
       2 sm Eggs
     1/2 ts Sesame oil
       2 ts Light soy sauce
       1 ts Salt
       1 tb Finely chopped scallions
            - white part only
            - (reserve tops for garnish
  
   Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were
   introduced less than 100 years ago, but nevertheless, they work
   wonderfully in this soup.
   
   PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh
   tomatoes, peel, seed and cut into 1-inch cubes. If using canned
   tomatoes, chop them into small chunks. Lightly beat the eggs, then
   combine them with sesame oil in a small bowl. Add the light soy sauce
   and salt to the simmering stock, and stir to mix them in well. Add
   the tomatoes and simmer for 5 minutes. Next, stir in the scallions,
   and then add the egg mixture in a very slow, thin stream. Using a
   chopstick or fork, pull the egg slowly into strands. (Stirring the
   egg in a "figure 8 works well.) Garnish with the finely chopped
   scallion tops.
   
   KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
   
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