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Tomato Egg Drop Soup

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Light tomato soup served with egg white strands.

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

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings :

Tomato Egg Drop Soup

Main Ingredients

Tomatoes, Egg whites

Cuisine

Oriental

Course

Soup

Level Of Cooking

Medium

Ingredients

  • Tomatoes 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.

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