Egg Drop Soup with Diced Tomatoes and Green Onions

Egg Drop Soup with Diced Tomatoes and Green Onions
by Jenny

1 Tablespoon arrowroot powder
2 Tablespoons cold water
2 cups chicken broth (homemade or store bought)

1/8 teaspoon turmeric
1/8 teaspoon white pepper
1/4 teaspoon salt or to taste
1/4 teaspoon sesame oil
2 large Davidson's Safest Choice Eggs, lightly beaten
1/4 cup diced tomatoes
2 Tablespoons sliced green onions


1. In a small bowl, mix the arrowroot powder with the water. Stir to blend well. Set aside.
2. In a medium sauce pan bring chicken broth, turmeric, white pepper and salt to a boil.
3. Add the arrowroot powder mixture to the soup and bring back to a boil.
4. Boil for one minute.
5. Turn off heat add sesame oil.
6. With a with a ladle, stir the thickened broth in a circular motion to create a "whirlpool". Slowly drizzle in the beaten eggs in a circular motion. Do not stir the eggs.
7. Cook for one minute.
8. Serve immediately and top each soup with diced tomatoes and scallions.