Tomato and Egg Drop Soup

1 : Dice the tomatoes and whisk the eggs in a bowl with 1/4 tsp salt.

2 : In a soup pot over medium heat, add oil and scallions. Stir for 30 seconds until fragrant.

3 : Add the tomatoes and cook until softened, about 3 minutes.

4 : Pour chicken broth or water and bring it to a boil.

5 : Add cornstarch water and mix well.

6 : Slowly add the whisked eggs as you stir in one direction, creating a whirlpool.

7 : Turn off the heat and season with salt, white pepper, and sesame oil.

8 : Garnish with cilantro or scallions. Enjoy!