Prepare the ingredients: Chop the tomatoes into small pieces. Beat the eggs in a small bowl and set aside. If thickening the soup, dissolve the one tablespoon of cornstarch in 1 tablespoon of water.

Cook the tomatoes: Heat cooking oil in a pot over medium heat. Add the chopped tomatoes and sauté until they soften and break down about 3-5 minutes.

Add the broth: Pour in the chicken or vegetable broth. Add light soy sauce, if using, and stir to combine. Bring the mixture to a gentle boil.

Thicken the soup (optional): If you prefer a slightly thicker soup like me, stir in the dissolved cornstarch while the soup simmers. Cook for 1-2 minutes until the soup thickens.

Add the eggs: Reduce the heat to low. Slowly drizzle the beaten eggs into the soup in a thin stream while gently stirring the broth in a circular motion. Stop stirring immediately after pouring to allow the eggs to form silky ribbons.

Season to taste: Add salt and black pepper as needed. Adjust flavors with more soy sauce if desired.

Garnish and serve: Pour the hot soup into bowls and top with fresh green onions and cilantro pieces. Serve immediately and enjoy!