TOMATO EGG DROP SOUP

TOMATO EGG DROP SOUP

A rich and healthy soup.

Preparation Time : 10 minutes

Cooking Time : 10-15 minutes
Servings : 4


INGREDIENTS

Tomatoes, finely chopped 4 medium
Eggs 2
Oil 2 tablespoons
Garlic, finely chopped 2-3 cloves
Ginger, finely chopped 1 inch piece
Onion , finely chopped 1/2 medium
Tomato ketchup 4 tablespoons
Salt to taste
Vegetable stock 4 cups
Cornflour/ corn starch 2 tablespoons
White pepper powder 1/2 teaspoon
White vinegar 1 tablespoon
Fresh coriander leaves, finely chopped 2 tablespoons


METHOD
Break eggs in a bowl and whisk well. Heat oil in a wok. Add garlic and sauté till golden. Add ginger and onion and continue to sauté. Add finely chopped tomatoes and sauté for two minutes. Add half the tomato ketchup and stir. Add salt and mix well. When the tomatoes are cooked and pulpy add vegetable stock or water and bring it to a boil. Dissolve cornflour in a quarter cup of vegetable stock or water. Add white pepper powder mixed in a little water so that they do not form lumps. Add blended cornflour and stir. Add the remaining tomato ketchup and stir. Cook till the soup is nice and thick. Drop the whisked egg in a thin stream and cook till it sets. Add vinegar and coriander leaves. Stir and serve piping hot.