Egg Drop and Tomato Soup (great for a cold)

[Guest guest]

Egg Drop and Tomato Soup 

 

1 quart vegetable stock

1 large tomato, peeled and chopped

3 tbsps. cornstarch

3 tbsps. cold water

1/2 tsp. salt

2 tsps. dry sherry (optional)

2 eggs, lightly beaten

1 tsp. sesame oil

Garnish with chopped green onions 

 

In a large pot bring  stock and tomato to a boil, cook over high heat for 2

minutes. Combine cornstarch with cold water. Stir in salt, sherry and cornstarch

mixture and cook for 1 minute. Reduce heat, then in a slow steady stream, pour

beaten eggs in soup, stirring constantly. Add sesame oil, and stir, serve hot

with green onion garnish. Yields 2-4 servings.