Knock the eggs into the bowl. Cut the tomato into pieces.
Add water to the pot and bring to a boil, adding a little salt. Pour spinach into boiling water and scald it.
After the spinach is removed from the pan, quickly put it in cold water and let it cool, then cut the spinach into pieces and set aside.
Add a little oil and ginger to the pot. Add tomatoes and stir-fry until soft.
Pour in the right amount of water and cook for a few minutes, then add spinach, salt, chicken essence, and white pepper powder, mix well, and pour in the right amount of water starch.
After the soup boils, turn to a low heat, pour the egg liquid in a circle, continue to heat with a small fire, wait for the egg liquid to solidify, turn off the heat, add sesame oil, and stir well.