Tomato Egg Drop Soup With Ginger

Let's Cook

1. Step 1.

   Preheat a small soup pot over high heat for about 10 seconds. Add 2 tablespoons vegetable oil and heat until it starts to shimmer. Add 1 cup diced fresh tomatoes, 2 stalks chopped green onions, ¼ cup soy sauce, and 2 to 3 teaspoons grated fresh ginger. Stir for about 30 seconds to soften the tomatoes.

2. Step 2.

   Add 5 cups water to the pot and bring the soup to a slow boil, then reduce the heat to medium low. Add 2 packed cups fresh baby spinach and stir until wilted, about 1 minute.

3. Step 3.

   While the soup simmers, beat 3 large eggs in a small bowl until well combined.

4. Step 4.

   Slowly pour the beaten eggs through the tines of a whisk or fork into the simmering soup, moving in a circular motion around the pot to create ribbons of egg. The egg will float to the surface; stir gently to break it up a bit.

5. Step 5.

   Drizzle the soup with ½ teaspoon sesame oil, garnish with chopped fresh cilantro if desired, and serve immediately as a starter.