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Ingredients
2 servings
2 tspoil
1 stalkgreen onions
white and green sections thinly sliced separately, Use 2 if your stalks are small
½ tspginger
grated
1 tspgarlic
grated
1tomato
large, chopped into 1 inch pieces, Use 2 if your tomatoes are small
3 cupschicken broth
½ tspsalt
¼ tspwhite pepper
½ tspsugar
1 tsproasted chicken base
or 1 tsp bouillon powder
1 tspsesame oil
1 Tbspcorn starch
3 Tbspwater
2eggs
1 Tbspwater
Instructions
Step 1
Heat a small pot on medium heat and add oil. Add the white part of the sliced green onion, garlic, and ginger. Saute for just a minute until the garlic and ginger become fragrant and the garlic just starts to turn slightly golden (about 1 minute).
Step 2
Add chopped tomato and saute for another minute.
Step 3
Add chicken broth, salt, sugar, white pepper, and Better than Bouillon chicken base or bouillon powder.
Step 4
Bring to low boil then reduce the heat and allow everything to simmer together with lid closed for about 5 minutes.
Step 5
Meanwhile, prepare your cornstarch slurry in a separate bowl and set aside. Prepare your egg mixture as well in another separate bowl and set that aside as well.
Step 6
Open the lid and slowly pour in the cornstarch slurry using a whisk if you have. Continue to simmer for another 2 minutes or until the broth starts to thicken, then slowly drizzle in the egg mixture. Gently mix with a wooden spoon until the egg ribbons form then take the pot off the heat so the eggs do not overcook.
Step 7
Add the sliced green part of green onion and sesame oil. Season with additional salt and pepper to taste.
Step 8
Ladle the soup into individual bowls and serve immediately.
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