Egg Drop Stone Soup
- 2tablespoons canola oil
- 2cloves garlic, finely chopped
- 1/4 cup onions, chopped
- 1/4cup fresh mushrooms
- 4pieces 4
- 2medium tomatoes, cut into 2-inch cubes
- 1package (1.23-ounce) Hot & Sour Soup mix or 4 cups chicken or vegetable broth
- 3 egg-sized stones from river or stream, washed thoroughly
- 8ounces white fish fillet, such as catfish or halibut, cut into 2-inch chunks
- 1large egg, well beaten
- 1teaspoon sesame oil
- 1tablespoon soy sauce
- Fresh cilantro leaves
- Heat canola oil in large wok or skillet over medium-high heat. Add garlic, onion, mushrooms. Cook, stirring constantly, for about 1 minute or until fragrant. Add banana leaf or grape leaf and tomatoes; reduce heat to medium-low. Cook, stirring frequently, for 2 minutes.
- Stir in soup mix and 4 cups water. Add stones. Bring to a boil. Add fish; bring to a second boil. Turn off heat. Stir soup in one direction with a chopstick or fork and slowly pour in the beaten egg so the egg forms long threads.
- Stir in sesame oil and soy sauce. Garnish with cilantro leaves. Serve hot.
Note: Banana leaves evoke the flavor and aroma of the soup I had in Xi Shuang Ban Na. They are available in ethnic stores and ethic section in big supermarkets.
Recipe reprinted with permission from Ying Chang Compestine’s The Real Story of Stone Soup (Dutton Juvenile, 2007)