• 1 egg
• 1 tomato
• 1 Tbsp Japanese long onion(minced)
• 1 tsp ginger root(minced)
• 2 tsp vegetable oil
• 400 ml (13.5 fl. oz.) chicken stock
• 2 tsp potato starch
• as desired cilantro leaves

(A)

• 1 tsp Kikkoman Soy Sauce
• a dash salt
• a dash pepper

1. (1) Use boiling water to peel the tomato and cut it into bite-size chunks.
   (2) Heat the vegetable oil in a pot over medium heat. Add in and sauté the Japanese long onion and ginger. Add in the chicken stock and once boiling add in the tomatoes.
   (3) Once it begins to boil again, season with (A). Dissolve the potato starch in 2 parts water and pour in. Stir well to thicken the mixture.
   (4) Crack open and beat the egg. Continue to stir-in using large circular motions until the egg is half cooked, then scoop into soup bowls and garnish with fresh cilantro leaves if desired.

Method for peeling tomatoes (boiling water method)

(1) Since tomatoes are difficult to peel with a knife or peeler, use boiling water to peel. For this method the tomatoes are placed in boiling water to make peeling easy. First cut a cross into the center of the tomato, then place it into boiling water and the peel will pull away from the cut edges. Next remove the tomato from the boiling water and place it into ice cold water and then remove the further loosened peel entirely with your hands.