Tomato Egg Drop Soup Recipe - Light tomato soup served with egg white strands.

This recipe is from the book Khazana of Healthy Tasty Recipes.

Main Ingredients : Tomatoes, Egg whites

Cuisine : Chinese

Course : Soup

Tomato Egg Drop Soup

Tomato Egg Drop Soup Recipe - How to make Tomato Egg Drop Soup


Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Medium


  • Tomatoes finely chopped3 medium

  • Egg whites Lightly whisked2

  • Oil 1 teaspoon

  • Ginger finely chopped1 inch piece

  • Garlic chopped4 cloves

  • Onion chopped1 medium

  • Tomato ketchup 4 tablespoons

  • Vegetable stock 4 cups

  • Salt to taste

  • White pepper powder to taste

  • Cornflour/ corn starch 3 tablespoons

  • White vinegar 2 teaspoons

  • Fresh coriander leaves chopped2 tablespoons


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in coriander leaves reserving some for garnish. Serve hot immediately garnished with the reserved coriander leaves.

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