Tomato Egg Drop Soup

Ingredients

• 4 medium tomatoes, chopped
• 2 eggs
• 2 teaspoons oil
• 1 medium onion, finely chopped
• 1 inch ginger, finely chopped
• 7-8 garlic cloves, chopped
• Salt to taste
• ½ teaspoon white pepper powder
• 4 tablespoons tomato ketchup
• 3½ cups vegetable stock 
• 2 tablespoons cornflour
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1 tablespoon chopped fresh coriander

 Method

1. Heat the oil in a deep non-stick pan. Add the onion and sauté lightly. Add the ginger and garlic and mix well. Add the tomatoes and mix.
2. Add the salt, pepper powder, tomato ketchup and mix well. Add three cups of vegetable stock and stir. Cook till the tomatoes are soft.
3. Break the eggs into a bowl and beat well. Set aside.
4. Mix the cornflour in remaining half cup of vegetable stock. 
5. Add the cornflour mixture to the soup and cook till it thickens slightly. Add the vinegar and sugar and mix well.
6. Drop the beaten egg into the soup in a thin stream and mix gently till the egg coagulates and rises to the top.
7. Add the chopped coriander and mix. Serve piping hot.