Egg Drop Soup: Recipe

I adapted this soup from one of my favorite cookbooks: A Spoonful of Ginger by Nina Simonds. It's a simple Chinese soup that can be prepared quickly and with just a few ingredients. It's one of my go-to soups when I'm sick since it's easy to slurp out of a mug and digest. It always turns out well, which makes me feel like I'm a top notch chef. Enjoy!

Ingredients:
1.5 Tsp safflower oil
2 medium tomatoes, cored and cut into 1/4" dice
1/2 C. scallions, minced, white parts only
3 Tbsp soy sauce
3/4 C. rice wine or sake
5 C. chicken or vegetable broth (per your preference)
1/2 Lb snow peas, de-veined
2.5 Tbsp cornstarch mixed with 6 Tbsp water
2 large eggs, lightly beaten with 2 Tbsp water
Salt and pepper, to taste

Directions:

• Heat a soup pot over high heat until hot, about 20 seconds.
• Add tomatoes and scallions, and stir-fry until fragrant, about 30 seconds.
• Add soy sauce and rice wine or sake. Stir-fry over high heat for 20 seconds.
• Add broth and bring to a boil.
• Reduce heat to medium-low. Cook for 2 mins. Add snow peas and stir.
• Slowly add cornstarch mixture and bring the soup to a boil. Stir constantly to prevent lumps from forming.
• Once slightly thickened, remove from heat and slowly add the beaten eggs. Pour them in a thin stream around the edge of the pot. Carefully stir once or twice so that the eggs form thin streamers.
• Add salt and pepper, as needed. Serve immediately.