Cut some of the tomatoes into small diced pieces. Make sure to keep the shape of the tomato intact so that it's easier to dice when you rotate it.

The smaller pieces will release more flavor into the soup and break down easily.

Cut the rest of the tomatoes into larger pieces.

Cut the mushroom (4 oz) into small diced pieces. Set aside.

Wash and chop the spring onions into medium-sized bits. Separate the white parts from the greens and set them aside.

Slice and smash the ginger (2 slice) to have it release its flavor more quickly during the cooking process. Set them aside.

Removing tomato skin (optional)

If you want to remove the skin of the tomatoes, first score the skin from the bottom to the top. Pour hot water or boiling water over the tomato. Leave the tomatoes in the hot water for about 20 seconds and then peel the skin off gently.​

Rinse the tofu (14 oz) and cut the block into medium pieces. You should aim to have 32-40 pieces.

Crack eggs into a bowl and gently beat them. Note that they do not have to be well beaten leaving some bits of egg whites and yolks separate. Set aside.

To create the slurry for the soup, combine cornstarch (3 tbsp) and water (4 tbsp). Mix until homogenous and set aside.

Turn on the stove and heat up the wok for 20-30 seconds on high heat before adding the cooking oil (1 tbsp).

Heat the oil for 15-20 seconds before adding the ginger (2 slice).

Sauté the bigger pieces of ginger brings out its flavor which will later enhance the soup. Because the ginger is not expected to be eaten like in stir-fry dishes, there is no need to chop it more finely.

Once the oil is rippling, turn down the heat.

Add and sauté the white parts of the spring onion​.​

Add in the smaller diced tomatoes. Let the smaller pieces of tomato cook for about 20-30 seconds before adding the rest.

Add the rest of the tomatoes in and cook for another 30 seconds.

The smaller pieces will be adding a more tomato flavor while the later tomato pieces give texter.

Add mushrooms (4 oz) and let cook for 20-30 seconds before transferring to a large pot.

In a large pot, add all the fried ingredients.

Add chicken broth (14 oz) and water (3 cup).

Cover with the pot's lid and let it simmer for a minute and a half.

Add tofu (14 oz) and cover the pot again. Let the soup boil for 10 minutes before turning the heat down to low.

Mix the slurry one more time to make sure the cornstarch hasn't settled and slowly add the slurry to the pot while continuously stirring the soup.

At this point, you can add more slurry for your desired consistency. Once the slurry is incorporated into the soup, turn the heat back to high.

Pour the eggs slowly over the soup while gently stirring it. Make sure that the heat is on high when pouring the eggs so that they will cook quickly.

Once the eggs are floating to the surface of the soup add your flavors.

Add ketchup (2 tbsp), salt (1 tsp), sugar (2 tbsp), and sesame oil (1 tsp).

Taste to adjust the flavors and plate once it's to your taste! Garnish with the green parts of the spring onions. This is usually served in a large serving bowl and everyone can take the amount they want.