VEGETARIAN EGG DROP SOUP

[Guest guest]

I'm back home, and am enjoying Food TV in the background again.

Tonight Sara Moulton had Nina Simonds on Cooking Live. Here is the

first recipe she prepared. It sounds wonderful.

 

Ellen

xposted

 

* Exported from MasterCook Mac *

 

VEGETARIAN EGG DROP SOUP

 

Recipe By : Nina Simonds on Cooking Live

Serving Size : 6 Preparation Time :0:00

Categories : Asian Soups & Stews

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 teaspoons canola oil

- or corn oil

2 medium tomatoes -- cored and cut

- into 1/4-inch dice

1/2 cup minced scallions -- white part only

3 tablespoons soy sauce

3/4 cup rice wine or sake

5 cups water

1 teaspoon salt -- or to taste

1/2 pound snow peas -- ends snapped

- and veiny strings removed

2 1/2 tablespoons cornstarch -- mixed with

6 tablespoons water

2 large eggs -- lightly beaten with

2 tablespoons water

 

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.

 

Yield: 6 servings

Prep Time: 15 minutes

Cooking Time: 5 minutes

Difficulty: Easy

 

 

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Per serving (excluding unknown items): 82 Calories; 3g Fat (32%

calories from fat); 4g Protein; 10g Carbohydrate; 72mg Cholesterol;

904mg Sodium

Food Exchanges: 1/2 Lean Meat; 1 Vegetable; 1/2 Fat

 

 

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