Tomato Egg Drop Soup Recipe

4 ripe tomatoes
2 large eggs, beaten
2 tsp sea salt
2 tsp cornstarch dissolved in 2 tsp water
2 tsp sesame oil
4 green onions, chopped

Wash and slice the tomatoes thinly capturing the juices; set aside.

Fill your wok with fresh water and put over high heat.

When the water comes to a boil, slowly pour beaten eggs into the rapidly boiling water; do not stir or disturb too much.

When the egg sets and becomes yellow in color, add the tomato, sprinkle in the salt, then gently stir in the cornstarch mixture, cooking about 1 more minute.

Remove from heat and drizzle in the sesame oil and top with the green onions, then serve in bowls.

Will serve 2.