|1||quart chicken stock|
|2||tablespoons vegetable oil|
|Salt, to taste|
|1||tablespoon unpeeled chopped fresh ginger|
|1||scallion, finely chopped|
|2||plum tomatoes, cored, quartered, and coarsely chopped|
|1||small cucumber, quartered, seeded, and cut on the bias|
|1 1/2||teaspoons cornstarch|
|1/4||cup cold water|
|1||egg, lightly beaten with a pinch of salt|
|Sesame oil (for sprinkling)|
|6||sprigs fresh parsley (for garnish)|
2. Meanwhile, in a deep, straight-sided skillet, heat the oil and salt on medium-high heat until it is sizzling. Add the ginger and half of the scallions. Cook for 20 seconds or until you can smell the ginger. Add the tomatoes and cook for 2 minutes, stirring, or until they are just soft.
3. Slowly pour in the hot stock. Add the remaining scallions and the cucumber to the pan. Bring to a boil. Lower the heat so the mixture is still bubbling.
4. In a small bowl, mix the cornstarch and water. Stir it into the simmering soup.
5. Season with salt and start stirring gently. Add the egg, still stirring. Cook the soup for a few seconds or until the egg forms strands.
6. Ladle into bowls and sprinkle with sesame oil. Add a sprig of parsley to each one.
Adapted from Ping Zhao