Serves 4

Ingredients:
2 tbsps cornstarch
3 tbsps water
1¾ cups (425ml) homemade chicken broth or 1 can (400g) chicken broth
1 cup (250 ml) water
half tomato, diced
3 dashes white pepper
half a teaspoon salt or to taste
2 large eggs, lightly beaten

Method:

In a small bowl, mix the cornstarch with the water. Stir to blend well and set aside.

Bring to boil the chicken broth and water in a pot. Add the tomato, white pepper, salt and thicken the soup with the cornstarch mixture.

Stir the soup with a ladle and turn off the heat. Swirl the beaten eggs into the soup and immediately stir around for three times with a pair of chopsticks.

Cover the pot for two minutes. The eggs should be cooked and have formed silky threads.

Serve immediately.

Jerry Feng is a Culinary consultant and owner, Mandarin Restaurant, Mellieħa.