SOPA OVO E TOMATE CHINESA

This recipe is the same as for basic Egg Drop Soup, except that I have added two tomatoes cut into 6 equal pieces, and sugar to balance the tomato taste. Western versions often add cornstarch and vegetables; I’ve included a few variations below. 

INGREDIENTS:

• 4 cups chicken broth or homemade stock
• 2 tomatoes, cut into 6 equal pieces
• 1 tablespoon sugar
• 1/4 teaspoon white pepper
• Salt to taste
• 2 eggs, lightly beaten
• 1 -2 green onions, washed and cut on the diagonal into thirds

PREPARATION:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the tomatoes, sugar, white pepper, and salt. Cook for about one more minute. Very slowly pour in the eggs in a steady stream. Use a fork to gently stir the eggs in a clockwise direction until they form thin streams or ribbons.
  Garnish with green onion and serve hot.