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In a pot, heat a generous drizzle of oil on medium heat. Add in scallions, garlic, and ginger and sauté for 30 seconds until sizzling.
Add tomatoes and cook until they've softened and look wrinkly, around 6-8 minutes. Smash tomatoes with spatula and allow juices to release, simmer for another few minutes.
Add in chicken broth and bring to a boil, then add in dumplings and cook for 7 minutes until the dumplings have just cooked through.
While the dumplings are cooking, make a cornstarch slurry by mixing the water and cornstarch together until completely smooth.
Once the dumplings are finished cooking, bring the boiling soup down to a mild-ish simmer. Add in the mixed cornstarch slurry into the pot along with kosher salt and sugar. Mix until incorporated and the soup has slightly thickened.
Finally, beat eggs and pour through a slotted spoon into the simmering soup to create the signature "egg drop" ribbons. Let it simmer for a minute or so to let the eggs cook until firm.
Remove from heat and mix in sesame oil. Ladle soup into bowls and top with scallions, fresh tomatoes cut in half, and enjoy!