Preparation: 

Preparation time: 10 min

Cooking time: 10 min

Serving: 4

Ingredients:

• 2 tbsp oil
• 3 tomatoes (cut into small chunks)
• 1 cup chicken stock
• 2 cups water
• 2 tsp light soy sauce
• ½ tsp sesame oil
• ¼ tsp white pepper
• Salt (to taste)
• 1 egg (beaten)
• 1½ tsp cornstarch (mix with 2 tbsp water to make slurry)
• 1 scallion (chopped)
• 2 tbsp cilantro (chopped)

Instructions:

1. Fry tomato

• Heat oil in a saucepan over medium-low heat. Add the tomatoes and stir fry for 5 min until they are softened and start to fall apart.

• Add in chicken stock, water, soy sauce, sesame oil, 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 those pretty egg ribbons.
• Turn off the heat as soon as egg ribbons are formed.