Simple Egg Drop Soup Dan Hua Tang

To be brutally honest I have never tasted a really decent egg drop soup
in the Chinese restaurants here in the United States. So whenever I dine out, I
typically avoid the goopy and MSG-laden egg drop soups that are so common
here. This all changed when I had egg drop soup at a little restaurant called
Jesse, frequented by Chinese food connoisseurs in Shanghai, China. The egg
drop soup served at Jesse was so mild and refreshing, and had the sweet tang
of fresh tomatoes. My recipe closely replicates the version I was served in
Shanghai but slightly thickened with cornstarch. Its eggy, soothing, and
comforting, especially on a cold day.
Serves 4 as part of a multicourse meal
2 tablespoons cornstarch
3 tablespoons water
13/4 cups (425 ml) homemade Chicken Stock (page 31) or 1 can (14oz/400g) store-bought chicken broth
1 cup (250 ml) water
1/2 tomato, diced
3 dashes white pepper
1/2 teaspoon salt or to taste
2 large eggs, lightly beaten
1 Mix the cornstarch with 3 tablespoons of water in a small bowl. Stir to blend well.
Set
aside.
2 Bring the chicken broth and water to a boil in a pot. Add the tomato, white
pepper, salt,
and thicken the soup with the cornstarch mixture. Stir the soup with a ladle and turn
of
the heat.
3 Swirl the beaten eggs into the soup and immediately stir three times with a pair of
chop-sticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and
will
form into silken threads.
4 Dish out into individual serving bowls and serve immediately.