Step 1

Slice the spring onions into small rings, and set aside to use a garnish later.

Step 2

Heat 1 tablespoon of vegetable or garlic oil in a saucepan over a high heat until smoking-hot. Add the tomatoes and cook until softened. Add the chicken stock, water , stir in the sesame oil, salt, sugar, and white pepper. Then add the roughly chopped onions, ham and celery.

Step 3

Add the cornflour paste to thicken the stock, simmer for 3-4 minutes.

Step 4

Whisk the eggs and season with salt, pepper and sesame oil. Set aside.

Step 5

Turn the hob off and whilst the soup is still hot, add the egg a little bit at a time, stirring the soup slowly to get nice little ribbons of egg.

Step 6

Serve and garnish with spring onions and black vinegar.