How to make Tomato Egg Drop Soup -
Delicious tomato soup with egg threads - it is as tasty as it looks
This recipe is from the book Any Time Temptations.
Main Ingredients : Tomatoes (टमाटर), Eggs (अंडे)
Cuisine : Chinese
Course : Soups
For more recipes related to Tomato Egg Drop Soup checkout Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho, Spicy Tomato, Carrot And Coconut Soup . You can also find more Soups recipes like Moroccan Carrot Soup Vegetable Clear Soup Cold Cucumber Soup Vegetable Manchow Soup
Tomato Egg Drop Soup Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tomato Egg Drop Soup Recipe
Tomatoes finely chopped 4 medium
Eggs 2
Cornflour/ corn starch 2 tablespoon
Vegetable stock or water 4 cups
Oil 2 tablespoons
Ginger chopped 1 inch piece
Garlic chopped 2-3 cloves
Onion chopped 1/2 medium
Tomato sauce 4 tablespoons
Salt to taste
White pepper powder 1/2 teaspoon
White vinegar 1 tablespoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 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.
Step 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.
Step 3
Gradually add the cornflour mixture, a little at a time, stirring continuously till soup thickens to the required consistency.
Step 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
Calories : 704 Kcal
Carbohydrates : 52.4 gm
Protein : 21.5 gm
Fat : 45.2 gm
Other : 20.2gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
