Tomato, Tofu and Egg Soup

Wash and chop the tomato, cut the tofu into cubes, beat the egg, and chop the scallion. Mix the 5 g starch with a little cold water to make a smooth slurry.

Heat the 5 ml oil in a saucepan. Fry the ginger for about 5 seconds, add the tomato and stir-fry for about 30 seconds.

Add the 350 ml boiling water and boil for 60 seconds. Add the beaten egg and tofu, and bring back to a boil.

Stir the slurry again and pour it into the bubbling soup while stirring. Add salt, chicken stock seasoning and scallion. Cook for about 30 seconds more, and continue if needed until the egg is fully cooked and the soup is lightly thickened.