Cut the tomatoes into cubes, sprinkle salt, mix and keep it aside for 5 minutes. This helps the tomatoes to release its juices.
In a stock pot, heat oil and add the tomatoes along with the juices and spring onion whites.
Cook the tomatoes for 5 minutes, sautéing in between. The tomatoes will be soft and mushy.
Add the chicken stock, salt (to taste - as you have already added salt to the chicken stock), soy sauce and white pepper powder. Bring this to a boil.
Meanwhile, add eggs in a bowl and whisk well.
Once the soup boils, add the eggs and swirl the mix immediately.
Add in corn flour slurry and mix well. Bring this to a boil for a minute and take it off the flame. Garnish with spring onion greens.