Cuisine
Chinese
Time
10 mins
Servings
2 people
Slice the spring onions into small rings, and set aside to use a garnish later.
Heat 1 tablespoon of vegetable or garlic oil in a saucepan over a high heat until smoking-hot. Add the tomatoes and cook until softened. Add the chicken stock, water , stir in the sesame oil, salt, sugar, and white pepper. Then add the roughly chopped onions, ham and celery.
Add the cornflour paste to thicken the stock, simmer for 3-4 minutes.
Whisk the eggs and season with salt, pepper and sesame oil. Set aside.
Turn the hob off and whilst the soup is still hot, add the egg a little bit at a time, stirring the soup slowly to get nice little ribbons of egg.
Serve and garnish with spring onions and black vinegar.
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