Tomato, beef and egg-drop soup

Thinly slice the beef and mix with part of the salt and pepper. Marinate in the refrigerator for 15–20 minutes. Chop the tomato and scallion and slice the ginger. Beat the egg.

Bring a suitable amount of water to a boil. Add ginger and beef, separating the slices. Cook the beef to at least 63°C rather than checking color alone, and keep it hot for at least 3 minutes.

Add tomato and simmer until softened. Slowly pour in the beaten egg while stirring to form ribbons. Cook until all egg is set and the egg-containing soup reaches at least 71°C.

Add the remaining measured salt and pepper, sprinkle with scallion and serve hot.