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Egg Drop Soup with Tomato

6 cups low-sodium defatted chicken broth
1 tablespoon low-sodium soy sauce
1 Pinch white pepper
1 cup diced tomatoes
3 ounces firm light tofu -- diced
3 tablespoons cornstarch -- dissolved in
1/4 cup water
2 eggs -- lightly beaten with
2 teaspoons rice wine
1 teaspoon sesame oil
2 tablespoons chopped scallions


In large pot, bring the chicken broth to a boil. Add soy sauce, white pepper, and diced tomato. Boil for 2 minutes.

Add tofu gently. Stir in dissolved cornstarch, stirring continuously until soup is thickened, about 1 minute.

Mix in beaten egg mixture. Stir well. Turn off heat. Garnish with sesame oil and chopped scallions. Serve hot.


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