Cooking Instructions
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Step 1
Mix
Corn Starch (3 Tbsp)
with
Water (1/2 cup)
. Stir well to break up all of the cornstarch clumps.
Step 2
Bring the
Chicken Stock (6 cups)
to a boil over medium-high heat.
Step 3
Just as the chicken stock starts to boil, add
Salt (1/2 Tbsp)
,
Ground White Pepper (1 dash)
, and
Soy Sauce (1 tsp)
. Stir to combine the ingredients and dissolve the salt.
Step 4
Give the cornstarch mixture a stir, then pour it into the soup. Stir to combine. The soup will start to thicken quickly.
Step 5
Pour in the
Eggs (2)
into the soup in a steady flow. Immediately swirl the soup using a pair of chopsticks.
Step 6
Add
Tomato (1)
to the soup.
Step 7
Top with
Scallions (2 stalks)
before serving.
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