Life is slowly returning to normal. With the Olympics in town, I couldn't not be surrounded by sports fever. I attended 11 events in total, mostly through friends of friends with last minute tickets. Conversations around me all centered around tickets: who has them, who's willing to sell them, and why the heck they're all "sold out" but the venues are still half empty. The past two weeks have been fun, but also exhausting...too many early morning events, crowds galore, hour-long waits for security check, bad stadium food, and late night carousing (the last, though, was no fault of the Games themselves.) 

I'm continuing with the healthy recipes to combat the massive amounts of fried food I have been eating. Last week I posted Sichuan-Style Snow Peas, a light stir-fry. Today's tomato egg drop soup is even healthier if you consider the lack of cooking oil. It's also incredibly simple, which no special technique other than the swirling in of the egg whites to create the egg strands. Just pour slowly and stir at the same time.

Related recipe:
Seaweed Egg Drop Soup

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Tomato Egg Drop Soup

Serves 4

4 to 5 cups chicken stock
2 teaspoons grated ginger
3 firm tomatoes, cut into wedges
1 tablespoon light soy sauce
1 teaspoon caster sugar
1/2 teaspoon ground white pepper
1 teaspoon sea salt
1 egg white
1 teaspoon sesame oil
Cilantro sprigs or thinly sliced scallions for garnish

Bring stock to boil. Add ginger, soy sauce, sugar, white pepper, and salt and cook for 2 to 3 minutes. Add tomatoes and cook for just another minute or 2 (careful not to overcook them.) Turn off heat.

Slowly pour the egg white into the soup in a steady stream while continuously stirring. Drizzle in sesame oil. Divide into individual bowls, garnish with cilantro or scallions, and serve.