Tomato Egg Drop Soup

Ingredients

• 4 tsp cornstarch
• 1 tbsp oil
• 2 cloves garlic
• thumb-sized piece of ginger
• 3 tomatoes, medium-sized
• 4 cups vegetable stock
• 3 spring onions
• salt, pepper
• 3 eggs
• 2 tbsp soy sauce
• 1 tsp sesame seeds oil

Instructions

1. 1

   Mix cornstarch with 2 tablespoons of water to...: Mix cornstarch with 2 tablespoons of water to form a smooth mixture with no lumps.

2. 2

   Slice the tomatoes, sprinkle them with salt, and...: Slice the tomatoes, sprinkle them with salt, and let them sit for 5 minutes to release the water.

3. 3

   In a pot, heat a spoonful of vegetable...: In a pot, heat a spoonful of vegetable oil, then add the minced garlic and grated ginger. Stir fry until the garlic becomes fragrant, about 30 seconds.

4. 4

   Add sliced tomatoes and the chopped white part...: Add sliced tomatoes and the chopped white part of the spring onions. Let it cook while stirring until the tomatoes soften.

5. 5

   Next, pour in the vegetable stock, bring it...: Next, pour in the vegetable stock, bring it to a boil, then lower the heat to a gentle simmer.

6. 6

   To the soup, now add the cornstarch mixture,...: To the soup, now add the cornstarch mixture, stirring it in well. If needed, season with salt and pepper to taste.

7. 7

   Crack the eggs into a bowl and whisk...: Crack the eggs into a bowl and whisk them well. Once mixed, drizzle them slowly into the simmering soup. Let the eggs sit for a couple of seconds, then stir them with a spoon or fork to break them up.

8. 8

   Lastly, add soy sauce and sesame seed oil...: Lastly, add soy sauce and sesame seed oil to the soup and serve hot along with the chopped up green parts of the spring onions and a sprinkle of sesame seeds.