Tomato Egg Drop Soup

I love tomatoes and my most favorite tomato dishes are 'Stir-fried tomatoes with eggs/meat slices/prawns.'  Recently, I came across this tomato soup recipe online which looks so appetizing and couldn't help but to give it a try.  This soup is so scrumptious and here is the simple recipe to share with everyone out there...

Ingredients: (Serves: 2)
2 medium tomatoes (cut into wedges)
1 tbsp. cooking oil
1/2 garlic clove (finely grated)
3 cups water
2 eggs (lightly whisked)
1 tbsp. cornflour mixed with 2 tbsp. water
1 1/2 tbsp. soy sauce
2 tsp. chicken stock granules
dashes of ground white pepper
1 sprig spring onions (sliced)
Salt (to taste)

Methods:

1. Season the cut tomatoes with salt and allow them to sit for a couple of minutes before using.
2. Heat oil in a wok over high heat.  Add the tomatoes and cook, stirring until the tomatoes start to soften.  Stir through the garlic.  Then add water and chicken stock granules.  Bring to a simmer, add in soy sauce and salt to taste.  Then stir the soup, pour the egg into the centre and stir vigorously to form the lacy egg.
3. Add the cornflour mixture and pepper.  Simmer for another minute to thicken.  Add the spring onion and remove from heat.
4. Serve immediately.

I adapted this recipe from 'Marionskitchen.com' with slight amendments to suit my cooking preferences.