Tomato Egg Drop Soup

1. 1

   In a 4-quart saucepan, heat the oil over medium heat.

2. 2

   Add the onion and cook gently, stirring occasionally, for about 4 minutes, or until fragrant and soft.

3. 3

   Add the tomatoes and salt, cover, and cook for 4 to 6 minutes, or until the tomatoes have collapsed into a thick mixture.

4. 4

   Stir occasionally and, if necessary, lower the heat to prevent the tomatoes from sticking or scorching.

5. 5

   Uncover and add the fish sauce and pork.

6. 6

   Wield chopsticks or use a spoon to move the pork around the pan so that it breaks up into small pieces.

7. 7

   This will make it possible to distribute the pork evenly among the bowls when serving.

8. 8

   Add the water, raise the heat to high, and bring to a boil, using a ladle to skim and discard any scum that rises to the surface.

9. 9

   Lower the heat to a simmer and cook, uncovered, for 15 to 20 minutes, or until the flavors have developed and concentrated sufficiently to produce a rich broth.

10. 10

    If you are not serving the soup right away, turn off the heat and cover.

11. 11

    Just before serving, return the soup to a simmer.

12. 12

    Taste and add extra salt or fish sauce, if necessary.

13. 13

    Turn off the heat.

14. 14

    Pour the beaten egg onto the soup in a wide circle, and then stir gently to break it up into chiffonlike pieces.

15. 15

    Ladle the soup into a serving bowl.

16. 16

    Garnish with the cilantro and a generous sprinkle of pepper and serve immediately.

* Per serving · 4 servings · Values may vary.