Tomato Egg Drop Soup Light tomato soup served with egg white strands. By Sanjeev Kapoor 04 Aug 2016 in Recipes Course New Update Main Ingredients Tomatos, Egg whites Cuisine Chinese Course Soups Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Sweet and Sour Level of Cooking Moderate Others Non Veg Ingredients list for Tomato Egg Drop Soup 3 medium Tomatos finely chopped 2 Egg whites Lightly whisked 1 teaspoon Oil 1 inch piece Ginger finely chopped 4 cloves Garlic chopped 1 medium Onion chopped 4 tablespoons Tomato ketchup 4 cups Vegetable stock to taste Salt to taste White pepper powder 3 tablespoons Cornflour/ corn starch 2 teaspoons White vinegar 2 tablespoons Fresh coriander leaves chopped Method Mix cornflour in one fourth cup of vegetable stock or water. Heat oil, add ginger and garlic and sauté for half a minute. Add onion and continue to sauté till onion is soft and transluscent. Add tomato ketchup and tomatoes. Cook for about five minutes. Add the remaining stock or water, salt and white pepper powder and stir. Bring the mixture to a boil. Add cornflour mixture, a little at a time, stirring continuously, till the soup reaches a thick consistency. Add white vinegar and stir. Pour the whisked egg whites in a steady thin stream, while stirring lightly, allowing it to coagulate and come to the top. Stir in coriander leaves reserving some for garnish. Serve hot immediately garnished with the reserved coriander leaves. Nutrition Info Calories 302 Carbohydrates 7.3 Protein 53 Fat 6.6 Other Fiber 18.2 gm #Cornflour/ corn starch #Egg whites #Fresh coriander leaves #Garlic #Ginger #Oil #Salt #Tomato ketchup #Vegetable stock #White pepper powder #White vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article