Tomato Egg Soup

Ingredients

• 5 to 6 small tomatoes
• a handful of coriander, chopped
• a handful of green onions, chopped
• 2 tbsp corn starch
• 1/2 bowl water
• 2 eggs
• 1 tbsp cooking oil
• 1 tsp salt
• 1/4 tsp pepper
• 1 tbsp sugar
• 1 tsp chicken bouillon powder
• 1 tsp sesame oil

Method

1. Prepare five to six small tomatoes, cut the tops into an X, pour boiling water over them, soak for 2 minutes, peel off the skin, remove the tough root, and cut into small cubes.
2. Chop a handful of coriander and a handful of green onions into small pieces.
3. Mix 2 tbsp corn starch with half a bowl of water to make a starch slurry and set aside.
4. Crack two eggs into a bowl and beat them in one direction with chopsticks.
5. Heat some oil in a pan, add chopped green onions, stir fry until fragrant.
6. Add chopped tomatoes to the pan, stir fry over high heat, then add water, cover, and bring to a boil.
7. Add one spoonful of white salt, a little pepper, and one spoonful of sugar, stir well.
8. Stir the starch slurry again and slowly pour into the boiling soup to thicken slightly.
9. Pour the beaten eggs into the soup in a steady stream, stirring gently to form large egg flowers.
10. Add one spoonful of chicken essence, a few drops of sesame oil, and sprinkle chopped coriander on top.