Tomato Egg Drop Soup

Ingredients

• 1 large tomato finely chopped
• 2 tablespoons tomato ketchup
• 2 eggs whisked
• 1 tablespoon Oil
• 1 tablespoon ginger finely chopped
• 1 tablespoon garlic finely chopped
• 1 medium onion finely chopped
• to taste Salt
• 1/2 teaspoon castor sugar
• 2 cups vegetable stock
• 2 tablespoons cornflour slurry
• 1 tablespoon fresh coriander leaves chopped
• 1 teaspoon vinegar
• to garnish fresh coriander sprigs

Method

1. Heat oil in a deep non-stick pan, add ginger, garlic and onions, mix and sauté till onions turn a light brown.
2. Add tomato, tomato ketchup and salt, mix well and cook till the tomatoes turn soft and pulpy.
3. Add castor sugar and mix well. Add stock, cornflour slurry and a little water, mix well and bring to a boil. Simmer for 2-3 minutes.
4. Add eggs and stir continuously. Add coriander leaves and vinegar, mix well and remove from heat.
5. Pour into serving bowls, garnish each bowl with a coriander sprig and serve hot.