Steps
- 1
Bring chicken broth to a boil in a pot.
- 2
Add diced tomato and cook for 2 minutes.
- 3
Stir in salt and white pepper.
- 4
Slowly pour in cornstarch slurry, stirring to thicken.
- 5
Beat eggs and drizzle slowly into the soup while stirring gently.
- 6
Add green onion and sesame oil, then turn off the heat.
- 7
Serve hot.
Tips
For extra silky egg ribbons, drizzle the beaten eggs slowly while stirring the soup gently.
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