2 qts. Rich Chicken Broth, or chicken bouillon
2 med. size tomatoes, peeled and cut into wedges
2 tbsp. cooked peas

Seasonings:

1 tsp. dry sherry
Salt and white pepper to taste
Cornstarch paste
2 eggs, slightly beaten
Chopped green onion
Dash of sesame oil

Bring chicken broth to a boil. Add tomatoes, peas and SEASONINGS. Thicken slightly with 1 tablespoon cornstarch paste. Slowly pour in eggs, turn off heat, and stir gently until egg starts to float on top.

To serve, transfer to a large serving bowl or tureen and top with green onion and sesame oil.