Heat 1 tbsp cooking oil in a pan and sauté green onion and sliced garlic until fragrant.

Add 1 tbsp soy sauce and stir in the tomatoes, cooking until partially softened.

Pour approximately 800ml of broth into the pan.

Add 100g ketchup, 1 tsp salt, and 2 tsp chicken stock to the soup.

Sprinkle a pinch of pepper and gently pour in the beaten eggs.

Turn off the heat and let the eggs cook in the residual heat.