Tomato Egg Flower Soup - cooking recipe

Ingredients

4 dried black mushrooms
6 c. chicken broth
1 Tbsp. Shao Hsing Wine or dry sherry
1 medium tomato, peeled, seeded and diced
2 Tbsp. cornstarch mixed with 1/4 c. water
1 egg, lightly beaten
1 tsp. sesame oil
salt to taste
1/4 tsp. white pepper
1 green onion (including top), thinly sliced

Preparation

Soak mushrooms in warm water to cover for 30 minutes; drain and reserve 1 cup liquid.
Cut off and discard stems and dice caps. Set aside.
In a 3 quart pot, bring broth, wine, reserved mushroom soaking liquid and mushrooms to a boil.
Cook for 3 minutes.
Add tomato and cook for 1 minute.
Add cornstarch solution and cook, stirring, until soup boils and thickens slightly.
Remove from heat and slowly drizzle in egg, stirring constantly.
Season with sesame oil, salt and pepper.
Sprinkle with green onion.
Tip:
To peel tomato, blanch in boiling water for 30 seconds, then rinse in cold water before stripping off skin.
Cut tomato in half crosswise. Gently squeeze each half to remove seeds before dicing.
Makes 4 to 6 servings.