Tomato Egg Soup*

 

Serves 2
1/2 tbsp olive oil
1/4 tsp turmeric
3 medium heirloom tomatoes (peeled & quartered)
2 cups chicken stock
1/4 cup finely chopped cilantro
1 egg beaten
salt to taste
sesame oil
Heat oil and turmeric in pot or wok
Add tomatoes and let simmer for 3-5 minutes, mashing a little with spoon
Add stock, bring to boil, then let simmer another 3-5 minutes
Drizzle egg over soup
Give a minute for egg to cook, then stir in cilantro
Salt to taste
Let simmer 1 more minute, then serve with sesame oil drizzled on top
*Adapted from Ying's recipe