In a small bowl, combine cornstarch, white pepper powder, salt, and 2 tablespoons of water. Whisk until fully dissolved and smooth to create a slurry.

Heat 2 tablespoons of peanut oil in a large pot over medium heat. Add 2 cloves of minced garlic and 1 tablespoon of sliced fresh ginger. Sauté for about 30 seconds until fragrant.

Add 3 chopped ripe tomatoes and the white parts of 2 green onions. Cook for 2-3 minutes until tomatoes are blistered and softened.

Pour in 4 cups of chicken broth, stir to combine and bring to a boil. Reduce heat to low and simmer for 5 minutes.

Stir in the prepared cornstarch slurry, mixing well to avoid lumps. Allow to bubble gently until slightly thickened.

Beat 2 eggs until frothy. Slowly drizzle into the soup while gently stirring to create delicate ribbons of egg.

Stir in 1 teaspoon of sesame oil and sprinkle with green onion tops set aside earlier. Serve warm in bowls.