Tomato Egg Drop Soup Delicious tomato soup with egg threads - it is as tasty as it looks By Sanjeev Kapoor 18 Aug 2016 in Recipes Course New Update Main Ingredients Tomatoes, Eggs Cuisine Chinese Course Soups Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Ingredients list for Tomato Egg Drop Soup 4 medium Tomatoes finely chopped 2 Eggs 2 tablespoon Cornflour/ corn starch 4 cups Vegetable stock or water 2 tablespoons Oil 1 inch piece Ginger chopped 2-3 cloves Garlic chopped 1/2 medium Onion chopped 4 tablespoons Tomato sauce to taste Salt 1/2 teaspoon White pepper powder 1 tablespoon White vinegar 2 tablespoons Fresh coriander leaves chopped Method 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. 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. Gradually add the cornflour mixture, a little at a time, stirring continuously till soup thickens to the required consistency. 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 Carbohydrates 52.4 Protein 21.5 Fat 45.2 Other Fiber 20.2gm #Cornflour/ corn starch #Eggs #Fresh coriander leaves #Garlic #Ginger #Oil #Salt #Tomato sauce #Tomatoes #White pepper powder #White vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article