1. Combine bacon and garlic in skillet over medium heat.
2. Cook until bacon is crisp, add tomatoes and cook about 5 min.
3. Bring stock to a boil, add soy and oyster sauce, add bacon, garlic and tomatoes and simmer 15 min.
4. Using a mixer, beat the eggs then add to soup whisking continuously.
5. Stir in corn starch and simmer until soup thickens, about 5 min.
6. Add scallions and serve hot.

    *Substitute 1 ½ T “Better than Bouillon” in water

    **Substitute 28 oz can tomatoes