Tomato Egg Soup

Ingredients

• Tomatoes
• Eggs
• Sesame oil
• MSG
• Salt
• Scallion, ginger, garlic

Steps

1. Wash the tomatoes and cut them into chunks.
2. Finely chop the scallion, ginger and garlic.
3. Crack the eggs into a bowl and beat well with chopsticks (or a whisk).
4. Heat the wok, add 15 ml of oil, and when a wisp of smoke rises from the oil, add the scallion, ginger and garlic and stir-fry for 30 seconds.
5. Add the tomatoes and stir-fry for 1 minute.
6. Pour in water to about 1.2 times the height of the food in the pot, and add salt.
7. Once it boils, pour in the beaten egg, break it up with chopsticks, and add MSG and sesame oil.
8. Wait 30 seconds, then turn off the heat and serve.