Ingredients
3 eggs, 2 tomatoes.
Seasonings
10 g scallions (finely chopped), a pinch each of white pepper and MSG (optional), 10 g minced ginger, 2 teaspoons salt, 2 tablespoons lard (or vegetable oil), 2 teaspoons sesame oil, 4 cups fresh stock or water, 1 tablespoon cornstarch slurry (cornstarch mixed with water).
Steps
1. Crack the eggs into a bowl and beat until smooth; place the chopped scallions, MSG, white pepper, and sesame oil in a soup bowl; blanch the tomatoes in boiling water briefly, then remove, peel, and dice them.
2. Heat a wok over high heat, add lard and minced ginger and stir-fry until fragrant. Add broth and salt, bring to a boil, then thicken with a water-starch slurry. Slowly drizzle in the beaten egg to form egg ribbons, add the diced tomato, and pour everything into a soup bowl to serve.