Chinese Tomato and Egg Soup

Ingredients

• tablespoon vegetable oil
• large ripe tomatoes, quart ered
• cup swater, or more as needed
• eggs
• tablespoon sminced green onion
• 1/2 teaspoon sesame oil (Optional)
• pinch white sugar, or to taste
• salt to taste

Instructions

1. Heat oil in a pot over medium high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.

Tips

Make sure the tomato melts, and don't let the eggs agglomerate. Tofu may be substituted for eggs for a vegan version.