This slightly gingery and attractive soup is Jane's close approximation of one she enjoyed in China while touring with a group of American runners.
1 teaspoon sesame oil
1 teaspoon chopped fresh ginger root
6 cups chicken broth
2 tablespoons each cornstarch, sherry, and soy sauce
2 large tomatoes, skinned, seeded, and sliced
Chopped fresh parsley, for garnish (optional)
Heat oil in a large saucepan and sauté ginger briefly. Add broth and simmer for 5 minutes. Mix together cornstarch, sherry, and soy sauce. Stir into soup mixture and simmer until slightly thickened. Remove from heat, add tomatoes, and ladle into bowls. Garnish with parsley if desired.