Tomato Egg Drop Soup

Ingredients list for Tomato Egg Drop Soup

• 4 medium Tomatoes finely chopped
• 2 Eggs
• 2 tablespoons Oil
• 2-3 cloves Garlic finely chopped
• 1 inch piece Ginger finely chopped
• 1/2 medium Onion finely chopped
• 4 tablespoons Tomato ketchup
• to taste Salt
• 4 cups Vegetable stock
• 2 tablespoons Cornflour/ corn starch
• 1/2 teaspoon White pepper powder
• 1 tablespoon White vinegar
• 2 tablespoons Fresh coriander leaves finely chopped

Method

1. Break eggs in a bowl and whisk well. Heat oil in a wok. Add garlic and sauté till golden. Add ginger and onion and continue to sauté. Add finely chopped tomatoes and sauté for two minutes. Add half the tomato ketchup and stir. Add salt and mix well.
2. When the tomatoes are cooked and pulpy add vegetable stock or water and bring it to a boil. Dissolve cornflour in a quarter cup of vegetable stock or water.
3. Add white pepper powder mixed in a little water so that they do not form lumps. Add blended cornflour and stir. Add the remaining tomato ketchup and stir. Cook till the soup is nice and thick. Drop the whisked egg in a thin stream and cook till it sets. Add vinegar and coriander leaves. Stir and serve piping hot.