New Update
/sanjeev-kapoor/media/post_banners/5020988c4e3ffd6b4f5d9a5924b7d542cb905531fade25d7c3b21f0f4a020cf7.jpg)
Tomato Egg Drop Noodle Soup
Main Ingredients | Tomatoes, Egg, Instant noodles |
Cuisine | Indo-Chinese |
Course | Soups |
Prep Time | 0-5 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 2 medium tomatoes
- 1 egg
- 200 gms instant noodles
- 1 medium onion
- 1 tablespoon oil
- ½ inch ginger
- 2-3 garlic cloves
- 2 cups vegetable stock
- 7-8 fresh coriander leaves
- 2 tablespoons tomato ketchup
- Salt to taste
- Crushed black peppercorns to taste
- 2-3 teaspoons cornstarch slurry
- 1 teaspoon vinegar
- Spring onion bulb flower for garnishing
Method
- Heat 2-3 cups water in a deep non-stick pan. Add noodles and mix well. Cover and cook till the noodles are fully done.
- Finely chop onion.
- Heat oil in another non-stick pan. Add onion and sauté till it turns translucent.
- Finely chop tomatoes.
- Finely chop ginger and add to the onion and sauté further for half a minute. Add tomatoes and mix well.
- Finely chop garlic and add to the tomatoes and mix well.
- Add vegetable stock and cook for 10-15 minutes.
- Break egg in a bowl and whisk well. Finely chop coriander.
- Add tomato ketchup to the tomatoes and mix well. Add salt and crushed peppercorns and mix well.
- Add cornstarch slurry and mix well. Add few drops of whisked egg and mix well. Add vinegar, chopped coriander and cook till the soup thickens.
- Transfer the cooked noodles in a serving bowl, pour the prepared tomato soup on top, garnish with spring onion bulb flower and serve piping hot.
Advertisment