Tomato Egg Drop Soup

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• 3 each large Eggs
  Ingredient note

  Source: 3 large Eggs
• 2 tablespoon Oil
  Ingredient note

  Source: 2 tablespoon Oil
• 1 tablespoon minced Garlic
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  Source: 1 tablespoon minced Garlic
• 1/2 tablespoon Ginger (thinly sliced)
  Ingredient note

  Source: 1/2 tablespoon Ginger (thinly sliced)
• 2 each large Ripe Tomatoes (chopped)
  Ingredient note

  Source: 2 large Ripe Tomatoes (chopped)
• 5 cups Low Sodium Chicken Stock
  Ingredient note

  Source: 5 cups Low Sodium Chicken Stock
• 2 tablespoon light Soy Sauce
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  Source: 2 tablespoon light Soy Sauce
• 1 teaspoon Toasted Sesame Oil
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  Source: 1 teaspoon Toasted Sesame Oil
• 1/2 teaspoon White pepper
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  Source: 1/2 teaspoon White pepper
• 1/2 teaspoon Salt (adjust as per taste)
  Ingredient note

  Source: 1/2 teaspoon Salt (adjust as per taste)
• 2 tablespoon Cornflour / Cornstarch
  Ingredient note

  Source: 2 tablespoon Cornflour / Cornstarch
• 1/2 cup Chopped Green Onion
  Ingredient note

  Source: 1/2 cup Chopped Green Onion

1. To make slury, mix two tablespoons of water to cornstarch.
2. Heat oil in a soup pot. Add minced garlic and ginger. Saute for 30 seconds.
3. Add chopped Tomatoes. Saute for 3-4 minutes. Until the tomato has softened and is mushy.
4. Add half of the green onion and saute for 30 seconds.
5. To the pot stir in chicken stock. Once it comes to a boil, then reduce the heat.
6. Add soy sauce, salt, pepper, and sesame oil and mix.
7. Slowly add cornstarch slury and keep stirring to avoid any lumps. The mixture will start to thicken slowly. Simmer for a minute.
8. Meanwhile, beat three eggs in a bowl.
9. Keep the flame low. Slowly drizzle the beaten egg into the pot while stirring the mixture with a ladle in a circular motion. This forms thin delicate egg ribbons.
10. Simmer for a minute.
11. Ladle the soup into bowls, top with green onions, and serve!