Ingredients:
1 quart chicken stock, preferably home made chinese
salt
white pepper
1 pinch garlic powder
1 eggs, beaten
1 (12 ounce) packages medium firm tofu, sliced
1 firm tomatoes, cut in wedges
spinach or watercress, torn up
3 drops sesame oil
Directions:
Bring stock to boil, seasoned to taste with salt, pepper, garlic powder.
Stir in the spinach and tofu.
Bring back to boil; slowly stir in egg to form egg drop.
Stir in the tomato.
Put a few drops of sesame oil in each bowl.
Ladle soup into bowls.
Servings: 4-6
Time preparation: 10 min.
Time total: 20 min.