Chinese Soup with Tomatoes

From More Great New England Recipes

Soups, Stews, Chowders Recipes

Yield: Serves 6.

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.

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