Chinese Soup with Tomatoes

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 saute 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.

Cooking & Recipes


Serves 6.

Preparation Method

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