Tomato Egg Drop Noodle Soup

Main Ingredients	Tomatoes, Egg, Instant noodles
Cuisine	Indo-Chinese
Course	Soups
Prep Time	0-5 minutes
Cook time	26-30 minutes
Serve	4
Taste	Tangy
Level of Cooking	Moderate
Others	Non Veg

Ingredients

• 2 medium tomatoes
• 1 egg
• 200 gms instant noodles
• 1 medium onion
• 1 tablespoon oil
• ½ inch ginger
• 2-3 garlic cloves
• 2 cups vegetable stock
• 7-8 fresh coriander leaves
• 2 tablespoons tomato ketchup
• Salt to taste
• Crushed black peppercorns to taste
• 2-3 teaspoons cornstarch slurry
• 1 teaspoon vinegar
• Spring onion bulb flower for garnishing

Method

1. Heat 2-3 cups water in a deep non-stick pan. Add noodles and mix well. Cover and cook till the noodles are fully done.
2. Finely chop onion.
3. Heat oil in another non-stick pan. Add onion and sauté till it turns translucent.
4. Finely chop tomatoes.
5. Finely chop ginger and add to the onion and sauté further for half a minute. Add tomatoes and mix well.
6. Finely chop garlic and add to the tomatoes and mix well.
7. Add vegetable stock and cook for 10-15 minutes.
8. Break egg in a bowl and whisk well. Finely chop coriander.
9. Add tomato ketchup to the tomatoes and mix well. Add salt and crushed peppercorns and mix well.
10. Add cornstarch slurry and mix well. Add few drops of whisked egg and mix well. Add vinegar, chopped coriander and cook till the soup thickens.
11. Transfer the cooked noodles in a serving bowl, pour the prepared tomato soup on top, garnish with spring onion bulb flower and serve piping hot.