Tomato Egg Drop Soup

Ingredients

• 1 1/2 tablespoons canola oil
• 1 small yellow onion, thinly sliced
• 3/4 pound ripe tomatoes, cored and chopped
• 3/4 teaspoon salt
• 1 1/2 tablespoons fish sauce
• 1/3 pound ground pork
• 5 1/2 cups water
• 2 eggs, lightly beaten together in a bowl
• 5 sprigs cilantro, chopped
• Black pepper
• Sambal Oelek to taste, optional

Directions

1. Warm the oil in a 4-quart saucepan over medium heat. When it starts to shimmer, add the onion and cook until softened, about 4 minutes. Add the tomatoes and salt, stir everything together, then cover the pan and cook until the tomatoes collapse, about 5 minutes. Stir now and then, lowering the heat if needed so the tomatoes do not stick.
2. Take off the lid, then add the fish sauce and pork. Use a wooden spoon to stir thoroughly, breaking the pork into small bits as it cooks. Add the water, turn the heat to high, and bring the soup to a boil. Lower the heat so it simmers, and cook uncovered for 15 minutes. As it simmers, use a spoon to skim away any foam that collects on top.
3. Turn off the heat, then drizzle the lightly beaten eggs into the saucepan in a broad circle. Stir gently with a wooden spoon so the egg forms thin, silky pieces. Spoon the soup into bowls and finish with cilantro.