Tomato Egg Drop Soup

Ingredients

• 4 medium tomatoes, finely chopped
• 2 eggs
• 2 tablespoon cornflour/ corn starch
• 4 cups vegetable stock or water
• 2 tablespoons oil
• 1 inch piece ginger, chopped
• 2-3 garlic cloves, chopped
• 1/2 medium onion, chopped
• 4 tablespoons tomato sauce
• Salt to taste
• 1/2 teaspoon white pepper powder
• 1 tablespoon white vinegar
• 2 tablespoons fresh coriander leaves, chopped

Method

1. Break the eggs into a bowl and whisk lightly. Mix cornflour with a quarter cup of vegetable stock/water. Heat the oil in a deep non stick pan, add ginger and garlic and sauté for one minute.
2. Add the onion and continue to cook until the onion is translucent. Add tomato sauce and tomatoes and cook on high heat for about two to three minutes. Add stock or water, salt and white pepper powder. Stir and bring to a boil.
3. Gradually add the cornflour mixture, a little at a time, stirring continuously till soup thickens to the required consistency.
4. Add white vinegar and stir well. Pour the beaten egg in a steady thin stream, stirring all the while to form egg strings. Allow the egg to coagulate and come to the top. Serve hot garnished with coriander leaves. 

Nutrition Info