Egg Drop Soup
Ingredients
- 2 cups vegetable stock
- 4 shiitake mushrooms, sliced
- 3 ripe heirloom tomatoes, cored and chopped
- 2 eggs, lightly beaten
- 1 tablespoon light soy sauce
- Sea salt and freshly ground white pepper
- 1 tablespoon cornstarch blended with 2 tablespoon cold water
- 1 teaspoon toasted sesame oil
- 1 scallion, thinly sliced
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