Tomato and Egg Drop Soup Recipe (with Video)

Preparation
1. Dice the tomatoes and whisk the eggs in a bowl with 1/4 tsp salt.
Start Cooking
1. In a soup pot over medium heat, add oil and scallions.
2. Stir for 30 seconds until fragrant.
3. Add the tomatoes and cook until softened, about 3 minutes.
4. Pour chicken broth or water and bring it to a boil.
5. Add cornstarch water and mix well.
6. Slowly add the whisked eggs as you stir in one direction, creating a whirlpool.
7. Turn off the heat and season with salt, white pepper, and sesame oil.
Garnish
1. Garnish with cilantro or scallions.