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Tomato And Corn Eggdrop Soup

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A yummy soup of tomato with corn and egg.

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Tomato And Corn Eggdrop Soup

Main Ingredients

Tomatoes, Corn kernels

Cuisine

Oriental

Course

Soup

Level Of Cooking

Medium

Calories

181

Carbohydrates

14

Protein

4

Fat

12

Ingredients

  • Tomatoes chopped
    8-10
  • Corn kernels
    1/2 cup
  • Eggs
    2
  • Spring onions with greens chopped
    2
  • Butter
    2 tablespoons
  • Garlic chopped
    4 cloves
  • Tomato ketchup
    2 tablespoons
  • Salt
    to taste
  • MSG
    a pinch
  • Cream
    1/2 cup
  • Cornflour/ corn starch
    2 tablespoons
  • Black pepper powder
    to taste
  • Vinegar
    1 tablespoon
  • Green capsicum, deseeded & chopped
    1

Method

Step 1


Chop spring onions and greens separately. Heat butter, add garlic and chopped spring onions and sauté. Add tomatoes and stir. Add tomato ketchup and four cups of water and stir. Add salt and MSG and when the mixture comes to a boil add corn kernels and continue to boil for few minutes.

Step 2


Meanwhile whisk the eggs. Add cream and whisk again. Add this to the boiling mixture in a single stream and mix. Add cornflour dissolved in half a cup of water. Season with pepper powder.

Step 3


Add vinegar and stir until the soup thickens. Transfer into a soup bowl and serve piping hot garnished with green capsicum and chopped spring onion greens.

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