Egg Flower Tomato Soup

Dan Hua Fangie Tang

2small eggs, beaten

1teaspoon sesame oil

Vateaspoon salt

1.2litres(2 pints) chicken stock

250g fresh or canned tomatoes, peeled, deseeded and chopped

1teaspoon peeled and finely chopped fresh root ginger

1teaspoon Shaoxing rice wine or dry sherry

2 teaspoons light soy sauce

salt and freshly ground black pepper

chopped spring onions, to garnish

This light soup capitalizes on the tomato’s brilliant colour and distinctive flavour. The esg flowers’ are made by stretching the egg strands as you pour them slowly into the soup.

1. Combine the beaten eggs, sesame oil and salt in a small bowl.

2. Put the stock into a medium-sized saucepan and bring it to a simmer. Add the tomatoes and ginger and cook for 2 minutes over a low heat.

3. Add the rice wine or sherry and soy sauce to the simmering stock. Then add the egg mixture in a very slow, thin and steady stream. Using a chopstick or fork, pull the egg slowly into strands. Season to taste with salt and pepper. Garnish with chopped spring onions and serve at once.

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