Ingredients
- 1 1/2 tablespoons oil
- 1 large tomato cut into small chunks
- 3 cups chicken stock
- 1 1/2 teaspoons light soy sauce
- 3/4 teaspoon toasted sesame oil
- 2 pinches ground white pepper
- Kosher salt to taste
- 2 teaspoons cornstarch dissolved in 2 tablespoons water
- 1 egg beaten
- 1 scallion finely chopped
Instructions
- Heat oil in a pot over medium heat. Add the tomato chunks and stir-fry until they soften, about 5 minutes.
- Pour in the chicken stock. Add soy sauce, toasted sesame oil, ground white pepper, and salt to taste. Bring the mixture to a simmer.
- Slowly stir in the cornstarch slurry until the soup slightly thickens. Create a gentle whirlpool with a spoon and slowly drizzle in the beaten egg to form fine ribbons.
- Turn off the heat and ladle the soup into bowls. Garnish with the finely chopped scallion and serve hot.