A quick and easy tomato egg drop soup, featuring tender tomatoes, flavorful chicken stock, and delicate egg ribbons, finished with fresh scallions, vinegar, and cilantro.
1. In a pot over medium high heat, saute the tomatoes in sesame oil with salt and pepper until tender and partially broken down (about 3 minutes).
2. Add the chicken broth and soy sauce and bring to a boil.
3. Mix the cornstarch with water to create a slurry and pour it into the pot.
4. Beat the eggs; when the soup is boiling, stir to create a whirlpool and slowly drizzle in the eggs (this will create egg ribbons in the soup).
5. Add the scallions and vinegar and cook for 1-2 more minutes and turn off the heat; taste and add more salt and pepper if needed.
6. Serve with a generous sprinkle of fresh minced cilantro on top and enjoy!
