Tomato Egg Flower Soup

4 cups beef broth
2 medium tomatoes
teaspoon white pepper
¼ teaspoon salt
½ teaspoon sugar
1 teaspoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
4 tablespoons water
1 egg white, lightly beaten
2 green onions, minced
A few drops of sesame oil

1. Bring the 4 cups of beef broth to a boil.
2. Bring a large pot of water to a boil. Blanch the tomatoes briefly in the
   boiling water. (This will make it easier to remove the peel.) Peel the
   tomatoes and cut each into 6 equal pieces.
3. When the beef broth comes to a boil, add the white pepper, salt, sugar, rice
   wine, and tomatoes. Bring the broth back to boiling.
4. Mix the cornstarch and water, and pour it into the soup, stirring to thicken.
   Turn off the heat.
5. Pour the egg white into the soup and quickly stir in a clockwise direction to
   form thin shreds.
6. Add the green onions and a few drops of sesame oil. Give the soup a final
   stir.