How to make it
6 steps. Take it one step at a time.
Heat the cooking oil
Heat the cooking oil in a pot over medium heat. Add the minced garlic and the white parts of the sliced scallion. Sauté for about 30 seconds until fragrant.
Add the tomato wedges
Add the tomato wedges to the pot. Stir-fry for 2-3 minutes until the tomatoes soften and start to release their juices.
3 minPour in the water
Pour in the water (or chicken broth). Bring the mixture to a boil, then reduce heat and simmer for 5 minutes to let the tomato flavor infuse the broth.
5 minIf using cornstarch
If using cornstarch, stir the cornstarch slurry into the soup. This will give the broth a slightly velvety body.
Slowly drizzle the beaten eggs
Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create long, thin egg ribbons. Turn off the heat immediately.
Season with salt, white pepper, and sesame oil
Season with salt, white pepper, and sesame oil. Garnish with the green parts of the sliced scallion and serve hot.
A little kitchen wisdom
For the best egg ribbons, stir the soup in one direction to create a gentle whirlpool before slowly drizzling in the beaten eggs. Using ripe tomatoes is key for a rich, naturally sweet broth.
