Egg Drop Soup

Ingredients:

300g minced pork(chicken or beef)

1 tablespoon Chinese cooking wine

2 tablespoons corn starch mixed with 3 tablespoons water

1 ¾ cups (425 ml) homemade chicken broth (page 00) or 1 can (14-oz/400-g ) store-bought chicken broth

1 cup (250 ml) water (if you prefer more soupy, then 500ml of water)

½ tomato, diced

3 dashes white pepper

½ teaspoon salt or to taste

2 large eggs, lightly beaten

Method:

1. In a small bowl, mix the corn starch with the water. Stir to blend well. Set aside.

2. Bring to boil the chicken broth and water in a pot. Add the minced pork, tomato, white pepper, salt, and thicken the soup with the corn starch mixture. Stir the soup with a ladle and turn off the heat.

3. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks. Cover the pot with its lid for 2 minutes. The eggs should be cooked and form into silken threads.

4. Dish out into individual serving bowls and serve immediately.