\tThis recipe is the same as for basic Egg Drop Soup, except that I have added two tomatoes cut into 6 equal pieces, and sugar to balance the tomato taste. Western versions often add cornstarch and vegetables; I've included a few variations below.
\tPrep Time: 5 minutes
\tCook Time: 15 minutes
\tTotal Time: 20 minutes<\/p>\n
\tIngredients:<\/strong><\/p>\n \t4 cups chicken broth or homemade stock \tPreparation:<\/strong><\/p>\n \tIn a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the tomatoes, sugar, white pepper, and salt. Cook for about one more minute. Very slowly pour in the eggs in a steady stream. Use a fork to gently stir the eggs in a clockwise direction until they form thin streams or ribbons. \t(These would all be added after the tomato and seasonings. Let the soup cook for a few more minutes before adding the eggs).
\t2 tomatoes, cut into 6 equal pieces
\t1 tablespoon sugar
\t1\/4 teaspoon white pepper
\tSalt to taste
\t2 eggs, lightly beaten
\t1 -2 green onions, washed and cut on the diagonal into thirds<\/p>\n
\tGarnish with green onion and serve hot.
\tEgg Drop Soup With Tomato Variations:<\/p>\n
\t*1 teaspoon of cornstarch mixed with 2 teaspoons of water. Stir to thicken.
\t**1\/2 cup frozen peas.
\t**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.<\/p>\n