How to make Tomato Egg Drop Soup - Light tomato soup served with egg white strands.
This recipe is from the book Khazana of Healthy Tasty Recipes.
Main Ingredients : Tomatos, Egg whites (अंडों की सफेदी)
Cuisine : Chinese
Course : Soups
Tomato Egg Drop Soup Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
You can also find more Soups recipes like Mushroom And Paneer Clear Soup, Thai Hot And Sour Vegetable Soup, Tomato And Cilantro Soup, Albondigas Verdes.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet and Sour
Ingredients for Tomato Egg Drop Soup Recipe
Tomatos finely chopped 3 medium
Egg whites Lightly whisked 2
Oil 1 teaspoon
Ginger finely chopped 1 inch piece
Garlic chopped 4 cloves
Onion chopped 1 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 chopped 2 tablespoons
Method
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.
