Tomato Soup with Bean Sprout

Blanch the tomatoes in boiling water for 1–2 minutes until the skin loosens, then transfer to ice water and peel away the skin. Cut the peeled tomatoes into quarters, removing the seeds if desired.

Rinse the soybean sprouts under cold running water and drain well. Pinch off any remaining seed caps or brown ends for a cleaner appearance.

Heat 4 cups of water in a large pot over high heat until it reaches a rolling boil.

Add the prepared tomato pieces to the boiling water and bring back to a boil. Simmer for 5 minutes to allow the tomato flavor to infuse into the broth.

Add the blanched soybean sprouts to the pot and stir gently. Continue simmering for 8–10 minutes until the sprouts are tender but still slightly crisp.

Season the soup with salt and sugar, stirring well to dissolve. Taste and adjust seasoning as needed for balance between savory and subtle sweetness.

Drizzle the sesame oil into the pot and stir gently to incorporate throughout the soup. The oil will add a fragrant, nutty finish characteristic of Cantonese cooking.

Pour the soup into individual bowls and garnish with the chopped spring onion. Serve hot immediately.