Sesame - Eggdrop Soup
Preparation Time: 30-40 minutes (4 servings)
1 Tbs. peanut or soy oil Dash of salt and pepper 3 thin slices fresh ginger root 4 Tbs. soy or tamari sauce 3 Tbs. Chinese sesame oil 4 cups stock or water 2 Tbs. sesame seeds 3 medium-sized tomatoes, chopped 1 large carrot, cut into matchsticks 1 Tbs. wine vinegar 6 minced scallions 1 cup steamed green peas 2 large beaten eggs
Preparation: 1. In a kettle or large saucepan, quickly saute ginger slices in peanut or soy oil for several minutes. Remove and discard the ginger. 2. Add the sesame oil, sesame seeds, carrots and scallions. Salt the mixture lightly, and grind in some pepper. Saute over medium heat for 5 minutes, stirring frequently. 3. Add the soy or tamari, stock or water, and chopped tomatoes. Cover, and let it cook over medium heat about 10 minutes more. At this point, the soup is ready to rest until just before serving time. 4. About 10 minutes before serving time, add the vinegar, peas, and optional black mushrooms. Heat the soup to a gentle boil. Stir the soup in a circular direction with a long chopstick, and drizzle in the beaten egg in a thin, steady stream. Continue stirring the simmering soup for about 5 more minutes. ~Happy Eatings!
