Quick Tomato and Enoki Mushroom Egg Drop Soup

Score the bottom of each tomato with a shallow cross cut.

Blanch the scored tomatoes in boiling water for approximately 30-60 seconds until the skin starts to curl.

Remove the tomatoes from the hot water and let them cool slightly. Once cool enough to handle, peel off the skin.

Cut the peeled tomatoes in half, remove the hard core, and then dice them into small pieces.

Peel and slice the ginger into very fine strips.

Cut off the root end of the enoki mushrooms and then cut them into two shorter sections.

Crack the egg into a bowl and beat it thoroughly.

Heat cooking oil in a wok over high heat. Add the ginger strips and stir-fry until fragrant.

Add the diced tomatoes to the wok and stir-fry. Use the back of a ladle to gently mash the tomatoes, helping them break down and release their juices.

Season the tomatoes with salt and sugar, stirring to combine and enhance the flavor.

Pour 500ml of water into the wok and bring it to a boil.

Add fish sauce to taste.

Add the enoki mushrooms to the boiling soup and let it return to a boil.

Reduce the heat to low. In a separate small bowl, mix cornstarch with 4 tablespoons of water to create a slurry. Slowly drizzle the starch water into the soup while stirring constantly to thicken it to your desired consistency.

Slowly pour the beaten egg into the simmering soup in a thin stream, stirring gently to create egg ribbons.

Drizzle in sesame oil, then turn off the heat.

Serve the soup hot and garnish with chopped coriander or spring onion, if desired.