Recipe for Egg Drop Soup with Tomato

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Yield:

Ingredients:

Amount	Ingredient
6 cup	low-sodium defatted chicken broth
1 tbl	low-sodium soy sauce
1 pch	white pepper
1 cup	diced tomatoes
3 oz	firm light tofu diced
3 tbl	cornstarch dissolved in
1/4 cup	water
2 x	eggs lightly beaten with
2 tsp	rice wine
1 tsp	sesame oil

Instructions:

Instructions: 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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