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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