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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Chinatown sweet sour spicy salty by Ross Dobson Ingredients:
4 cups chicken stock |
ginger, 6 thin slices |
3 tomatoes, cut into small wedges |
1 tablespoon soy sauce |
1 teaspoon sugar |
1/2 teaspoon white pepper |
sea salt |
1 egg white, lightly beaten |
1 scallion, thinly sliced on diagonal |
coriander, to garnish |
1 teaspoon sesame oil |
Directions:
1. Place the stock and ginger in a large saucepan and bring to a boil for a few minutes. Add the tomatoes, soy sauce , sugar , white pepper, and a sea salt to taste. Bring to a boil , then turn off heat.
2. Slowly pour the egg white into the soup ( I like to use the whole egg) pouring it in a stream and stirring the soup at the same time. Let it sit for a minute and serve in small bowls. Garnish with the scallion and coriander and sprinkle on the sesame oil.
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