Wednesday, May 23, 2007

TOMATO EGG DROP SOUP



I'm sure many of you who have done take-away from your corner Chop-Suey shop will be familiar with the egg drop soup - generic yellow color chicken soup with flaky egg swirl. This is a notch up the yummy barometer.




INGREDIENTS

1 Large Pork Bone

2 Large Tomatoes

2 Dried Mushroom

2 Dried Woodear Fungus

2 Liter Water

1 Egg

1 Sachet Dashi (optional)

Salt







Blanch the bones to rid the scums. Then wash the bone over running water.

If you want skinned tomatoes, blanch scored whole tomatoes for a minute, then peel off the skin.

Cut the tomatoes into cubes, soaked mushrooms into thin slices, and the fungus likewise.



I've taken the easy way out by putting all the ingredients, except the egg, into an electric pressure cooker and top with water, and set according to its instruction.

Traditional way is to simmer the bone for a hour or so to get the broth. Then add the fungus and tomato to the skimmed broth, and simmer for another 30 minutes.



Lightly beat one egg.



If using a pressure cooker, transfer the soup to a pot over medium flame. Swirl the soup, and slowly drizzle the egg into the soup.



Once all the egg has been poured, turn off flame.



Add salt to taste, and serve.



Garish with fried shallots and ground white pepper.



Of course, those of you who can't be bothered by all the fuss over a simple soup can opt for the dehyrated stuff from China.... I've seen one in the supermarket.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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