Tomato Egg Drop Soup

Steps

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1. 1
   Cut two medium tomatoes into small bite-sized pieces after removing the core. For a smoother texture, you can peel them first.
   ▶ ≈1:21
2. 2
   To peel tomatoes easily, score an X on the bottom with a knife, briefly blanch in boiling water for about 30 seconds, then shock in ice water to slip off the skins.
   ▶ ≈1:55
3. 3
   Smash and mince one garlic clove.
   ▶ ≈1:55
4. 4
   Slice two green onions, separating the white parts for infusing oil from the green parts for garnish.
   ▶ ≈2:01
5. 5
   Crack two eggs into a small bowl, add a pinch of salt, and beat well.
   ▶ ≈2:36
6. 6
   Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 teaspoons of water.
   ▶ ≈2:43
7. 7
   Heat 2 tablespoons of oil in a pot or wok over medium-high heat until hot. Add minced garlic and white parts of green onions, sauté for about 30 seconds until fragrant.
   ▶ ≈2:55
8. 8
   Once fragrant, add 0.5 tablespoon of soy sauce directly to the hot oil and let it sizzle for about 20 seconds.
   ▶ ≈3:09
9. 9
   Add the chopped tomatoes and stir-fry for about 2 minutes until they release their juices and start to bubble.
   ▶ ≈3:52
10. 10
    Pour in 3.5 cups of water, 1 tablespoon of chicken bouillon powder, and 1.5 tablespoons of ketchup. Stir to combine, bring to a boil, then simmer for about 3 more minutes.
    ▶ ≈4:06
11. 11
    Taste the soup and season with salt and black pepper to your preference. Simmer for about 2 more minutes.
    ▶ ≈4:33
12. 12
    Stir the cornstarch slurry well before adding it to the soup to thicken it.
    ▶ ≈4:48
13. 13
    Reduce heat to medium and slowly pour the beaten eggs while stirring with a ladle or fork to create delicate egg ribbons throughout the soup.
    ▶ ≈4:54
14. 14
    Turn off the heat, gently stir, add the green parts of green onions and 0.5 teaspoon of sesame oil, and give it a final mix.
    ▶ ≈5:09
15. 15
    Ladle into bowls and serve.
    ▶ ≈5:17