Ingredients (for 4 servings):
4 to 5 cups chicken stock
2 teaspoons grated ginger
3 firm tomatoes, cut into wedges
1 tablespoon light soy sauce
1 teaspoon caster sugar
1/2 teaspoon ground white pepper
1 teaspoon sea salt
1 egg
1 teaspoon sesame oil
Cilantro sprigs or thinly sliced scallions for garnish
Preparation:
Peel the tomatoes with the help of boiling water.
Bring the stock to boil. Add the tomatoes cut in wedges, ginger, soy sauce, sugar, white pepper, and salt and cook for 3 to 4 minutes (careful not to overcook them.) Turn off heat.
Slowly pour the beaten egg into the soup in a steady stream while continuously stirring. Drizzle in sesame oil. Divide into individual bowls, garnish with cilantro or scallions, and serve.