Impromptu Seafood Soup

There is no particular recipe where this came from. I needed an effortless lunch and was looking in my fridge/freezer to see what I could throw together.

• 2 cups water
• 1 tblsp olive oil
• 1 tblsp hondashi
• 2 tomatoes, diced
• 2 bay leaves
• 2 sprigs oregano
• 1 cup bite-size pieces of mixed seafood (I used squid, octopus, scallops, and cod)
• 1/3 cup egg whites, beaten with a pinch each of salt and pepper

1. In a saucepan, boil water with olive oil, hondashi, tomatoes, bay leaves, and oregano for about 30 minutes uncovered until the tomato is disintegrated and the liquid has reduced by half.
2. Add seafood and turn off the heat. Cover and let sit from 15 minutes. Discard the herbs.
3. Put beaten egg whites in a serving bowl.
4. Bring the soup to a boil and pour over the beaten egg whites.