Tomato Eggflower Soup

• 4 cups chicken stock
• ginger, 6 thin slices
• 3 tomatoes, cut into small wedges
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 12 teaspoon white pepper
• sea salt
• 1 egg white, lightly beaten
• 1 scallion, thinly sliced on diagonal
• coriander, to garnish
• 1 teaspoon sesame oil

1. Place the stock and ginger in a large saucepan and bring to a boil for a few minutes.
2. Add the tomatoes, soy sauce , sugar , white pepper, and a sea salt to taste.
3. Bring to a boil , then turn off heat.
4. Slowly pour the egg white into the soup ( I like to use the whole egg) pouring it in a stream and stirring the soup at the same time.
5. Let it sit for a minute and serve in small bowls.
6. Garnish with the scallion and coriander and sprinkle on the sesame oil.

chicken stock, ginger, tomatoes, soy sauce, sugar, white pepper, salt, egg, scallion, coriander, sesame oil

Taken from www.food.com/recipe/tomato-eggflower-soup-460296 (may not work)