Prepare the Slurry: Mix 2 tablespoons of cornstarch, a pinch of white pepper, and salt to taste with 1/4 cup of cold water. Whisk until fully dissolved.

Sauté Aromatics: Heat 1 tablespoon of peanut oil in a medium pot over medium heat, add 2 minced garlic cloves and 1 slice of ginger, sauté for 30 seconds.

Cook Tomatoes and Onions: Add 2 cups of chopped tomatoes and the white parts of 2 green onions, cook for 2 to 3 minutes.

Simmer Broth: Pour in 4 cups of chicken broth and bring to a boil, then simmer for about 5 minutes.

Thicken Soup: Stir in the prepared cornstarch slurry and let simmer for another 2-3 minutes.

Add Egg Ribbons: Beat 3 eggs and slowly drizzle into the soup while stirring, cook for about 1 minute until set.

Finish and Serve: Drizzle 1 teaspoon of sesame oil over the soup and garnish with green onion tops, serve warm.