Prepare the cornstarch slurry: In a small bowl, combine cornstarch, white pepper, salt, and two tablespoons of water, stirring until fully dissolved. Set aside.

Sauté aromatics: Heat peanut oil in a medium pot over medium heat. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.

Cook tomatoes: Add chopped tomatoes and white parts of green onions. Cook for 2-3 minutes until tomatoes begin to blister and soften.

Add broth: Pour in chicken broth, stirring to combine. Bring to a boil, then reduce to a simmer for about 5 minutes.

Thicken soup: Stir in the cornstarch slurry and simmer for another 2-3 minutes until thickened.

Add eggs: Slowly drizzle in beaten eggs while gently stirring to create delicate ribbons.

Finish & serve: Remove from heat, drizzle sesame oil over the soup, sprinkle green onion tops, and serve immediately.