Tomato Egg Drop Soup

Ingredients

• 4 cups canned diced tomatoes ((with juice))
• 4 cups low sodium vegetable stock
• 1 cup water
• 2 tablespoon low sodium soy sauce
• 1 tablespoon hot sauce, (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 large eggs, (whisked)
• 3 tablespoons cornstarch ((whisked with two tablespoons water))
• 1/4 cup green onions, (thinly sliced)
• 4 teaspoons sesame oil
• 2 teaspoons toasted sesame seeds
• 2 tablespoons fresh parsley, (chopped (plus more for garnish))

Instructions

1. 1

   Measure the canned diced tomatoes (with the juice), vegetable stock, water, soy sauce, hot sauce, salt, and ground black pepper into a soup pot. Over medium heat, bring the tomato and broth mixture to a low boil.

2. 2

   Once boiling, reduce the heat to a simmer and slowly add the cornstarch and water mixture while continuously stirring.

3. 3

   Next, stir the soup so that it continues to swirl gently around the pot. While the soup circulates, slowly pour the whisked eggs into the middle of the swirling soup.

4. 4

   Allow the soup to simmer for 3 minutes. DO NOT STIR AFTER THE EGG HAS BEEN ADDED! While the eggs cook in the undisturbed soup, sprinkle the chopped parsley into the pot.

5. 5

   Next, ladle the soup into bowls and top each with a little sesame oil, a sprinkling of toasted sesame seeds, sliced green onions, and freshly chopped parsley. Serve immediately.