How to make Tomato Egg Drop Soup - Delicious tomato soup with egg threads - it is as tasty as it looks

This recipe is from the book Any Time Temptations.

Main Ingredients : Tomatoes (टमाटर), Eggs (अंडे)

Cuisine : Chinese

Course : Soups

Tomato Egg Drop Soup Recipe Card

Tomato Egg Drop Soup
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Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Tomato Egg Drop Soup checkout Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho, Spicy Tomato, Carrot And Coconut Soup . You can also find more Soups recipes like Paya Shorba, Lemon Pasta Soup, Crispy Rice Soup, Tomato and Roti Soup.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tomato Egg Drop Soup Recipe

  • Tomatoes finely chopped 4 medium

  • Eggs 2

  • Cornflour/ corn starch 2 tablespoon

  • Vegetable stock or water 4 cups

  • Oil 2 tablespoons

  • Ginger chopped 1 inch piece

  • Garlic chopped 2-3 cloves

  • Onion chopped 1/2 medium

  • Tomato sauce 4 tablespoons

  • Salt to taste

  • White pepper powder 1/2 teaspoon

  • White vinegar 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Break the eggs into a bowl and whisk lightly. Mix cornflour with a quarter cup of vegetable stock/water. Heat the oil in a deep non stick pan, add ginger and garlic and sauté for one minute.

Step 2

Add the onion and continue to cook until the onion is translucent. Add tomato sauce and tomatoes and cook on high heat for about two to three minutes. Add stock or water, salt and white pepper powder. Stir and bring to a boil.

Step 3

Gradually add the cornflour mixture, a little at a time, stirring continuously till soup thickens to the required consistency.

Step 4

Add white vinegar and stir well. Pour the beaten egg in a steady thin stream, stirring all the while to form egg strings. Allow the egg to coagulate and come to the top. Serve hot garnished with coriander leaves.