Tomato Egg Drop Soup Recipe (with Video)

1. Heat 1 1/2 tablespoons of oil in a medium-sized pot over medium heat. Once the oil is hot, add the tomato chunks and sauté for 2-3 minutes while gently pressing down on the tomatoes to let the juice out.
2. Pour in the water and add the soy sauce, salt, sesame oil. Bring the soup to a boil, then turn the heat down to a simmer.
3. Mix the corn starch mixture again to make sure the corn starch is completely dissolved. Pour in the corn starch mixture and mix well.
4. Drizzle in the beaten egg slowly into the simmering soup.
5. Let it sit for about 20 seconds, then stir the soup with a spatula or a spoon.
6. Remove from heat, then add some chopped scallion.
7. Ladle soup into a bowl and enjoy.