Tomato and Egg Soup

Instructions

1. Cut a shallow cross in the base of 1 ripe tomato and sit it in boiling water for 30 seconds, then slip off the skin. Cut it into 8 wedges, then halve each wedge crossways so the pieces collapse quickly in the pot.
2. Crack 1 egg into a bowl with a small pinch of the salt and beat with chopsticks for 20 seconds until the white and yolk are completely blended, streaky egg gives clumps rather than ribbons. Separately stir 1 tsp cornflour into 1 tbsp cold water until smooth.
3. Heat 2 tsp neutral oil in a small saucepan over medium-high heat. Add 3 g shredded ginger and stir for 20 seconds until fragrant, then tip in the tomato and press it with the back of the spoon, frying 3 minutes until the wedges slump and release their red juice.