Serves: 4
Total Calories: 705

6 dried black mushrooms
1 large tomato
4 cups chicken broth (see Soups)
1 tablespoon vegetable oil
1 small onion sliced
2 eggs
1 teaspoon salt
1/2 teaspoon white pepper

Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into thin strips. Place tomato in boiling water boil 10 seconds. Immediately place in cold water. Peel cut into 8 wedges cut each wedge into halves.

Heat broth to boiling in 3-quart saucepan. Heat wok until hot. Add vegetable oil tilt wok to coat side. Add onion stir-fry 1 minute. Add mushrooms and tomato stir-fry 2 minutes.

Stir tomato mixture into broth reduce heat to medium. Cover and simmer 5 minutes. Heat to rolling boil over high heat. (If broth is not heated to a rolling boil, egg will not form threads.)

Mix eggs, salt and pepper. Pour egg mixture slowly into broth, stirring constantly with fork, until egg forms threads.

4 or 5 servings

**Stir-fried onion, tomato and black mushrooms add color, texture and flavor to classic egg drop soup. Garnish with sprigs of cilantro it complements the tomato flavor exquisitely.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 705
Calories from Fat: 83

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Beef Egg Drop Soup
Beef and White Radish Soup
Chicken Broth
Egg Drop Soup
Hot-and-Sour Soup
Meatballs with Celery Cabbage Soup
Peanut Soup
Pork Dumpling Soup
Red Snapper and Celery Cabbage Soup
Shrimp-Tofu Ball Soup
Sichuan Vegetable Soup
Tomato Egg Drop Soup
Winter Melon Soup
Wonton Soup