Back to 4 servings 3 medium ripe tomatoes, cut into wedges or bite-size pieces; peel if you like 3 large eggs, beaten with 1 tablespoon water 1.5 tablespoons neutral oil, such as vegetable or canola, divided 2 cloves garlic, minced 1 stalk scallions, white and green parts separated, finely chopped 4 cups chicken broth, or water 0.75 teaspoon salt, plus more to taste 2 teaspoons sugar, optional, to balance tartness 2 teaspoons light soy sauce 0.25 teaspoon ground white pepper 0.5 teaspoon toasted sesame oil, added off the heat 1.5 teaspoons cornstarch, mixed with 2 tablespoons cold water, optional 2 tablespoons cilantro, chopped, optional, for garnish
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1 Step 1: Beat the eggs with 1 tablespoon water until smooth and no streaks of white remain. Mix the cornstarch slurry in a small bowl if using.2 Step 2: Heat 1 tablespoon of oil in a large nonstick pot or wok over medium heat. Pour in the eggs, gently push and break them into large pieces, and cook until just set but still glossy. Remove and set aside.3 Step 3: Add the remaining oil to the pot, then fry the garlic and scallion whites for about 20 seconds until fragrant.4 Step 4: Add the tomatoes and cook over medium heat for 3 to 4 minutes, stirring, until they soften, the skins begin to peel and the edges turn mushy.5 Step 5: Pour in the broth, season with the sugar, soy sauce and white pepper, and bring to a boil. Lower the heat and simmer gently for about 2 minutes.6 Step 6: Taste and add salt as needed. For a thicker soup, stir in the cornstarch slurry a little at a time and simmer about 1 minute until it lightly coats a spoon.7 Step 7: Return the eggs to the soup and stir gently just until warmed through and broken into soft ribbons. Turn off the heat and stir in the sesame oil.8 Step 8: Ladle into bowls, garnish with the scallion greens and cilantro if using, and serve immediately.getsaucepan.com/r/3be2e638-d93f-5606-8b1e-7878e1d30673
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