Cut tomatoes (1 into small chunks, 1 into medium triangle slices)

Cut mushrooms, tofu, scallions into small chunks

Peel/Cut of edges of the ginger but don't mince it
* Smash it so the ginger will have an easier time releasing the flavor

Mix the eggs

Mix 3tbsp water with 4tbsp cornstarch

Cook ginger, scallions, mushroom, tomatoes in a pan for a few minutes

After that, transfer everything into a pot

Add chicken broth and water into the pot

Make sure to stir the soup frequently during the whole process

Wait around 2 minutes before adding the tofu

Wait until the soup is boiling, then bring the heat back to low to add the cornstarch water into the pot
* Make sure NOT to add the mixture into the pot while the soup is boiling or else the mixture will clump up easily

If you want the soup to thicken up more, add more cornstarch to your liking

Add 2 tbsp of ketchup into the soup

Make sure the heat is on high and then add in the eggs

Add 1tbsp of salt

Add 2 tbsp of sugar

Add 1 tbsp of sesame oil