Tomato Egg Drop Soup

Preparation time: 20-30 mins | Serves: 4



Tomato chopped – 1
Egg                       – 2
Onion                   – 1
Oil                         – 2 tbsn
Ginger                  – 1 inch piece
Garlic chopped   – 7~8 cloves
Salt                        – to taste
Tomato ketchup  – 4 tbspn
Pepper powder   – 1/2 tbspn
Vegetable stock   – 4 cups
Corn flour           – 2 tbspn
Vinegar               – 2 tbspn
Sugar                   – 1 tbspn
Coriander leaves chopped

1. Finely chop onion.

2. Heat oil in a non-stick pan, add onion and sauté lightly.

3. Finely chop ginger and add. Stir and add garlic and mix well.

4. Add tomatoes and mix.

5. Add salt, pepper powder, tomato ketchup and mix well.

6. Add 3 cups vegetable stock and stir. Let it cook.

7. Break eggs into a bowl and beat well.

8. Mix cornflour with ½ cup vegetable stock. Add cornflour mixture to the soup and cook till it thickens slightly.

9. Add vinegar and sugar and mix well.

10. Drop egg into the soup in a thin stream and mix gently till the egg coagulates and rises to the top.

11. Add coriander leaves and mix.

Serve hot. !!!!


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