This version of egg drop soup is full of color, flavor, texture, and veggies! It comes together in less than half an hour, and makes a perfect lunch or dinnertime side dish.
Bring the chicken broth to a boil and add sesame oil and seasonings.
While the broth is heating, make a slurry to thicken the soup. Scoop the cornstarch into a jar with a lid. Pour in the water. Make sure the lid is on tight and shake it until the cornstarch is dissolved into the water. Pour the slurry into the broth. You can make more of this if you like a thicker soup.
Crack the eggs into a measuring cup and lightly beat them with a fork. Slowly pour the eggs into the soup while slowly stirring the broth.
Add the scallions, tomatoes, and corn. Stir and allow the veggies to soften a little in the hot soup.
Garnish with a few scallions and sesame seeds. Serve hot.