Egg Flower Soup

1 green onion and top
1 teaspoon vegetable oil
1 firm tomato, seeded and diced
1/4 pound small fresh mushrooms, sliced
1 can (10-1/2 oz.) condensed chicken broth
2 soup cans water
2 tablespoons Kikkoman Soy Sauce
2 tablespoons dry sherry or rice wine
3 tablespoons cornstarch
1/2 cup frozen green peas
1 egg, well beaten
1/4 teaspoon white pepper

Mince green onion, separating white part from top. Heat oil
in medium saucepan over high heat, stir in white part of green
onion. Add tomato, mushrooms, chicken broth, water, soy sauce
and dry sherry. Bring to a boil; reduce heat, cover and simmer
5 minutes.

Blend cornstarch with 3 Tbsp. water; stir into saucepan. Add
green peas; cook over high heat, stirring constantly, until
mixture boils and is slightly thickened. Gradually pour egg
into boiling soup, stirring constantly, but gently, in one
direction. Remove from heat, stir in green onion top and white
pepper.

Makes 6 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe provided by Kikkoman.