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Tomato Egg Drop Noodle Soup

This soup can be a complete meal by itself – it has noodles, tomato soup and eggs This recipe is from FoodFood TV channel

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Tomato Egg Drop Noodle Soup

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Main Ingredients Medium tomatoes, Egg
Cuisine Indo-Chinese
Course Soups
Prep Time 0-5 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Tomato Egg Drop Noodle Soup

  • 2 Medium tomatoes
  • 1 Egg beaten
  • 200 grams Noodles
  • 1 Medium onion
  • 1 tablespoon Oil
  • 1/2 inch Ginger
  • 2-3 Garlic cloves
  • 3 cups Vegetable stock
  • 2 tablespoons Tomato ketchup
  • to taste Salt
  • to taste Black peppercorns crushed
  • 2-3 teaspoons Cornflour slurry
  • 1 teaspoon Vinegar
  • 7-8 Fresh coriander sprigs chopped
  • 1 for garnishing Spring onion bulb flower
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Method

  1. Heat 2-3 cups water in a deep non-stick pan. Add noodles and mix well. Cover and cook till the noodles are fully done.
  2. Finely chop onion. Finely chop tomatoes.
  3. Heat oil in another non-stick pan. Add onion and sauté till it turns translucent.
  4. Finely chop ginger and add to the onion and sauté further for half a minute. Add tomatoes and mix well.
  5. Finely chop garlic and add to the tomatoes and mix well. Add vegetable stock, mix and cook for 10-15 minutes. Add tomato ketchup to the tomatoes and mix well. Add salt and crushed black peppercorns.
  6. Add salt and crushed peppercorns and mix well.
  7. Add cornflour slurry and mix well. Add the whisked egg in a stream and mix well. Add vinegar, coriander leaves and cook till the soup thickens.
  8. Transfer the cooked noodles into a serving bowl, pour the prepared tomato soup on top, garnish with spring onion bulb flower and serve piping hot.

Nutrition Info

Calories 1040
Carbohydrates 174.1
Protein 31.7
Fat 24.1
Other Fiber Iron- 15.4mg
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