Tomato Egg Drop Soup

Ingredients

• 1/4 teaspoon white pepper powder
• 1/4 teaspoon salt ((or to taste))
• 4 teaspoons cornstarch
• 2 teaspoons peanut oil ((or vegetable oil))
• 2 cloves garlic (, minced)
• 1 slice ginger
• 4 cups chicken broth
• 2 medium-sized tomatoes (, chopped into bite-size pieces)
• 3 green onions (, chopped, white and green parts separated)
• 3 large eggs (, beaten)
• 1 teaspoon sesame oil

Steps

1. 1

   To make the slurry: Combine the cornstarch, white pepper, salt, and 2 tablespoons of water in a small bowl. Whisk until cornstarch is completely dissolved.

2. 2

   To make the soup: Heat oil in a small pot over medium heat until hot. Add the garlic and ginger. Cook and stir for 30 seconds to release the fragrance.

3. 3

   Add the tomato and white part of the green onion. Cook until the tomato is blistered, 2 to 3 minutes.

4. 4

   Pour in the chicken broth. Cook over medium-high heat until brought to a boil. Turn to a low heat and let the soup reduce to a simmer.

5. 5

   Stir the slurry again to dissolve the cornstarch. Swirl it into the soup and mix well with a spatula. The soup will thicken up once it reaches a simmer. If you prefer a thicker soup, you can mix more cornstarch with water and add it to the soup, 1 teaspoon of cornstarch with 1 tablespoon of water at a time.

6. 6

   To add the eggs, hold a fork (or two chopsticks slightly apart) across the edge of the egg bowl, and drizzle the egg mixture slowly through the gaps into the soup. Let the eggs set for a few seconds, then stir gently to break up the egg into desired sized pieces.

7. 7

   Drizzle sesame oil and sprinkle with the green part of the green onion. Serve hot.