Kaidi's Classic Tomato and Egg Soup Recipe

My parents made this for me whenever I was sick, cold, hungry, thirsty, too busy to cook, doing nothing at all, confusing hunger for boredom, etc. I still request the same soup whenever I visit them (even if it only takes 10 min to make myself) which should be a good indicator that this unpretentious, soul-soothing soup is indeed...... souper.
  1. 1.
    4 roma tomatoes, 2 eggs, 1 small box (300g) of soft tofu, 1-2 stalks of green onion, 1 tbsp corn starch, few drops sesame oil, few splashes of soy sauce, few shakes of salt. Spinach, mushrooms, and fish tofu are good add-ons but optional.
  2. 2.
    Throw the chopped Roma tomatoes and cubes of tofu into 1-1.5 L (or 2/3 full) pot of boiling water
    Using Roma tomatoes are key to flavoring the broth optimally. Trust me, I've tried on-the-vine (too sour), beefsteak (too mushy), and even canned tomatoes (too bland for words) when I was desperate. Field tomatoes are the only acceptable-ish substitute.
  3. 3.
    *Optional* - Add chopped spinach, sliced mushrooms, and/or fish tofu
  4. 4.
    When soup is boiling again, add the salt, soy sauce, and diluted corn starch solution.
  5. 5.
    Scramble eggs. Pour slowly into soup.
    It will only create the egg drop flowering effect if you've added the diluted corn starch — don't forget this like I did once or you'll instead end up with chunks of eggy bits (could that sound less appealing?)
  6. 6.
    Turn heat off. Add chopped green onion/cilantro and a few drops of sesame oil.
    That is literally all. Serves 4 and tastes even better the next day.
  7. 7.