MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tofu & Tomato Egg Drop Soup
Categories: Vegetables, Herbs, Soups
Yield: 4 servings
1 tb Oil
4 Scallions; white & green
- separated; fine sliced
1 (1") piece ginger; peeled,
- fine chopped
28 oz Can crushed tomatoes
3 c Vegetable stock
14 oz Block firm tofu; drained,
- patted dry, in 1/2" cubes
2 tb Ketchup
1 1/2 ts Kosher salt
2 tb Granulated or brown sugar
2 ts Sesame oil
3 lg Eggs; well beaten
Place a large pot or Dutch oven over medium-high heat.
When hot, add neutral oil and heat for 15 seconds. Add
the scallion whites and ginger, and sizzle for 30
seconds until fragrant.
Pour in the crushed tomatoes and vegetable stock, and
stir to combine. Cover, reduce heat to medium and cook
for 5 to 6 minutes to allow the flavors to meld.
Add the tofu, ketchup, salt, sugar and sesame oil, and
stir to combine. Taste and add more sugar and salt if
needed. It should be slightly sweet, savory and a little
tart. Increase heat to medium-high.
When it comes to the boil, very slowly trickle the
beaten eggs into the soup, moving in a zig zag or
circular motion, distributing it evenly all over the
surface of the soup. You can leave the egg to set
without stirring, and this will give you larger chunks
of egg. If you like longer strands, run a chopstick or
wooden spoon slowly through the eggs as they set. The
eggs should only take 30 to 60 seconds to cook. Turn off
the heat immediately.
Ladle soup into bowls and top with the green parts of
the scallion. Eat immediately.
By: Hetty Mckinnon
Yield: 4 servings
ECIPE FROM:
https://cooking.nytimes.com
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