Chinese tomato soup

Ingredients

• 4 ripe tomatoes (approx. 500 g)
• 1 liter chicken broth
• 2 eggs
• 2 cloves garlic
• 2 spring onions
• 1 tbsp soy sauce
• 1 tsp sugar
• 1.5 tbsp cornstarch
• 2 tbsp cold water
• 1 tsp sesame oil
• Salt and white pepper to taste
• Sunflower oil for frying

Instructions

1. 1

   Cut the tomatoes into large pieces. Peel and finely chop the garlic. Slice the spring onions into rings and set the green parts aside for later.Heat a splash of sunflower oil in the soup pan over medium heat. Sauté the garlic and the white parts of the spring onions for about 1 minute, until soft and fragrant.Add the tomatoes and cook them for 3 to 4 minutes until they begin to collapse and release some juices.Pour in the chicken broth and bring everything to a boil. Add the soy sauce and a pinch of sugar. Let simmer gently for 5 minutes.Dissolve the cornstarch in 2 tablespoons of cold water and stir this mixture into the soup. The soup will now thicken slightly.Beat the eggs in a small bowl. Gently stir the soup and pour the eggs in a thin stream. Run a fork or chopstick through the soup to form pretty strands. Do not stir after that.Season with salt, white pepper and a few drops of sesame oil. Divide among bowls and garnish with the green spring onion rings.