Step 1

Heat the oil in a soup pot or wok over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.

Step 2

Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on.

Step 3

Now quickly beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.

Step 4

Use a ladle to slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornstarch slurry until well incorporated. Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the soup. This is how you get that pretty egg drop effect.

Step 5

Serve hot or at room temperature. Ladle the soup into bowls and garnish with chopped scallions and cilantro, if using.