Ingredients:
- 4 Large Tomatoes (cut each into 8 wedges) or ½ cup tomato sauce
- 5 cups Chicken stock
- 2 Eggs (beaten)
- 1 tbsp. Fish Sauce or salt
- 1 tbsp. soy sauce
- 1 tbsp. sugar
- 2 tbsp. sesame oil
- 3 tbsp. spring onions (chopped)-white part only, the green part for garnishing
- dash of pepper
Method:
Place the stock in a pan and bring to boil. Add the sugar, salt and soy sauce and mix well. Add the tomatoes and simmer for 3 minutes, then stir in the white spring onion parts.
Lightly beat the eggs with the sesame oil and add to the pan. Using chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a figure of eight works quite well.) Garnish and serve hot with a dash of pepper.
