• 15 Minute Dinners - 09

    From Dave Drum@1:3634/12 to All on Mon Nov 21 13:15:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tofu & Tomato Egg Drop Soup
    Categories: Vegetables, Herbs, Soups
    Yield: 4 servings

    1 tb Oil
    4 Scallions; white & green
    - separated; fine sliced
    1 (1") piece ginger; peeled,
    - fine chopped
    28 oz Can crushed tomatoes
    3 c Vegetable stock
    14 oz Block firm tofu; drained,
    - patted dry, in 1/2" cubes
    2 tb Ketchup
    1 1/2 ts Kosher salt
    2 tb Granulated or brown sugar
    2 ts Sesame oil
    3 lg Eggs; well beaten

    Place a large pot or Dutch oven over medium-high heat.
    When hot, add neutral oil and heat for 15 seconds. Add
    the scallion whites and ginger, and sizzle for 30
    seconds until fragrant.

    Pour in the crushed tomatoes and vegetable stock, and
    stir to combine. Cover, reduce heat to medium and cook
    for 5 to 6 minutes to allow the flavors to meld.

    Add the tofu, ketchup, salt, sugar and sesame oil, and
    stir to combine. Taste and add more sugar and salt if
    needed. It should be slightly sweet, savory and a little
    tart. Increase heat to medium-high.

    When it comes to the boil, very slowly trickle the
    beaten eggs into the soup, moving in a zig zag or
    circular motion, distributing it evenly all over the
    surface of the soup. You can leave the egg to set
    without stirring, and this will give you larger chunks
    of egg. If you like longer strands, run a chopstick or
    wooden spoon slowly through the eggs as they set. The
    eggs should only take 30 to 60 seconds to cook. Turn off
    the heat immediately.

    Ladle soup into bowls and top with the green parts of
    the scallion. Eat immediately.

    By: Hetty Mckinnon

    Yield: 4 servings

    ECIPE FROM: https://cooking.nytimes.com

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