Vegetarian Egg Drop Soup

1. 1

   Heat a heavy soup pot over high heat, add the oil, and heat until hot, about 20 seconds.

2. 2

   Add the tomatoes and scallions, and stir-fry until fragrant, about 15 seconds.

3. 3

   Add the soy sauce and rice wine or sake, and stir-fry over high heat for 20 seconds.

4. 4

   Add the water and salt, and bring to a boil.

5. 5

   Reduce the heat to medium-low and cook for 2 minutes, skimming the surface to remove any impurities.

6. 6

   Add the snow peas and stir.

7. 7

   Slowly add the cornstarch mixture and bring the liquid to a boil, stirring to prevent lumps from forming.

8. 8

   Once slightly thickened, remove from the heat and slowly add the beaten eggs, pouring them in a thin stream around the edge of the pot.

9. 9

   Carefully stir once or twice so that the eggs form thin streamers.

10. 10

    Taste for seasoning and ladle into serving bowls.

* Per serving · 4 servings · Values may vary.