Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Cut two medium-sized tomatoes into bite-sized pieces after removing the core.
Finely chop one smashed garlic clove. Then, thinly slice two green onions, separating the white and green parts.
Crack two eggs into a container, add a pinch of salt, and beat them well.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
Heat 2 tablespoons of oil in a wok over medium-high heat. Add the chopped garlic and the white parts of the green onions and sauté for about 30 seconds.
Add 1/2 tablespoon of soy sauce to the wok and stir for about 20 seconds.
Add the chopped tomatoes to the wok and stir-fry for about 2 minutes until they release their juices.
Add 3.5 cups (840ml) of water, 1 tablespoon of chicken bouillon powder, and 1.5 tablespoons of ketchup. Bring to a boil and simmer for 3 minutes.
Taste the soup, season with salt and pepper to your liking, and simmer for another 2 minutes.
Stir the cornstarch slurry again, then add it to the soup and mix well to thicken.
Reduce the heat to medium and slowly pour in the beaten egg mixture in a thin stream.
Turn off the heat. Gently stir, then add the green parts of the green onions and 1/2 teaspoon of toasted sesame oil. Give it a final mix.
Serve the hot soup in a bowl and enjoy.
