Tomato Egg Flower Soup
Beef and tomato are a natural combination. For a heartier soup, add ½ cup of ground beef or lean beef.
4 cups beef broth
2 medium tomatoes
⅛ teaspoon white pepper
¼ teaspoon salt
½ teaspoon sugar
1 teaspoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
4 tablespoons water
1 egg white, lightly beaten
2 green onions, minced
A few drops of sesame oil
Bring the 4 cups of beef broth to a boil.
Bring a large pot of water to a boil. Blanch the tomatoes briefly in the boiling water. (This will make it easier to remove the peel.) Peel the tomatoes and cut each into 6 equal pieces.
When the beef broth comes to a boil, add the white pepper, salt, sugar, rice wine, and tomatoes. Bring the broth back to boiling.
Mix the cornstarch and water, and pour it into the soup, stirring to thicken. Turn off the heat.
Pour the egg white into the soup and quickly stir in a clockwise direction to form thin shreds.
Add the green onions and a few drops of sesame oil. Give the soup a final stir.
Using egg whites instead of eggs in the Egg Drop Soup–type recipes helps reduce the amount of cholesterol. Another option is to forego the egg altogether — heartier soups such as Chicken Velvet Soup taste fine without it.