#The exotic name of this soup is derived from the appearance of the egg in the soup.# Drain and chop tomatoes, removing pips, and reserve juice.

Bring soy sauce, tomato juice and stock to the boil in the wok. Add tomatoes and half the green onions, and cook for 2 minutes.

Pour beaten eggs in gradually, stirring continuously.

Serve immediately, sprinkled with remaining green onions.