Tomato Egg Drop Soup

Method

1. 1Heat sesame oil, fry ginger and garlic for 1 minute on medium-high.
2. 2Add tomato puree and cook 5 minutes till it darkens.
3. 3Pour in stock with soy sauce, salt, white pepper; bring to a slow gently bubble.
4. 4Stir in cornflour paste; the soup should just thicken to a coating consistency.
5. 5Lower heat, drizzle beaten eggs in a thin stream while stirring once — ribbons should form.
6. 6Off heat, scatter spring onion; serve immediately so the ribbons stay tender.