Traditional Egg Drop Soup
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, thinly sliced|
|Cucumber||1 Small, finely diced|
|Hot chicken stock||3 Pint|
|Tomatoes||4 , quartered|
|Egg||1 , lightly beaten|
In a large saucepan, heat the oil over moderate heat.
When it is hot, add the onion and cook, stirring constantly, for 1 minute.
Add the cucumber to the pan and cook, still stirring, for 1 minute.
Stir in the chicken stock and bring it to the boil.
Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
Add the tomatoes to the soup and simmer for a further 5 minutes.
Remove the pan from the heat and beat the egg into the soup.