Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil
  • 10 ounces tomatoes ( (1 large or 2 small, about 280g; cut into small chunks))
  • 1 cup chicken stock ((235 ml))
  • 2 cups water ((or more chicken stock; 470 ml))
  • 2 teaspoons light soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • salt ((to taste))
  • 1 egg ((beaten))
  • 1 1/2 teaspoons cornstarch ((mixed with 2 tablespoons water)
  • 1 scallion ((finely chopped))
  • 2 tablespoons cilantro ((chopped, optional))

Instruction

  • Heat the oil in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.
  • Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.
  • Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
  • Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated. Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup. This is how you get that pretty egg drop effect.
  • Serve hot or at room temperature. Ladle the soup into bowls and garnish with chopped scallions and cilantro, if using.