Blanch tomatoes until tender, remove skins. Slice all vegetables into 2” chunks. Blanch small cucumber, celery, and eggplants until tender; can also deep fry eggplants.
In a heated wok, add oil, soy sauce and minced ginger. Stir until fragrant. Add some water. Add tempura and allow it to simmer. Add tom yum paste and all vegetables. Stir. Season with mushroom seasoning, salt and sugar. Add potato starch solution to thicken sauce. Serve.