There is no another Chinese soup dish going to be easier than this tomato egg drop soup.
one medium size tomato
one egg ( beat up)
a big bowl of broth or water
Cook the tomato in boiling water for 2-3 minutes so you can easily peel the skin off. Cut the tomato into small pieces. In a pan, add a little bit of oil and sauteed the white part of scallion for 2 minutes then add tomato and broth ( water is fine too) bring it to boil then add in beaten egg. If you like the egg drop to be big, stir the broth slowly, otherwise, stir really fast then the egg drop is going to be small. Add in some salt and chicken powder to the taste.