Add the hot water to a small bowl, and place the ginger and spring onion in the water and let that steep. Wait for about 20 minutes or until the water has cooled. You will be using the water only, not the ginger or spring onion. When the water has cooled, drain and retain the water from the ginger and spring onion. Discard the spring onion and ginger.

In a mixing bowl, add the ground pork, salt, pepper, soy sauce, and egg. Add about 1/3 of the ginger water (just eyeball it, no need to measure this). Mix by hand until the well combined and the water fully incorporated into the mixture. Add another 1/3 cup of the ginger water and mix again.

Sprinkle in the corn starch and the remaining ginger water, mix until fully incorporated.

Prep the tomato but coring then cutting half from top to bottom. Dice half of the tomato, and cut the other half into wedges. Set the wedges aside.

Heat the oil in a large pot, when hot, add the diced tomato until soft, then add the ginger and cook for 30 seconds, then add the water and 1/3 of the bean sprouts. Bring the pot to a boil, then reduce to a simmer and let this cook for 25-30 minutes.

While the soup is simmering, using a small ice cream scoop, scoop out the meat mixture and form into meatballs. Set on a plate and set aside.

After the soup has simmered, add the remaining bean sprouts, drop in the meatballs. When the meatballs float, add the tomato wedges, taste and season with salt to taste. Simmer the soup for another 2-3 minutes.

Serve.