How to make Tomato Egg Drop Soup - SK Khazana -
Shreds of egg floating over tomato soup make a lovely sight and also so very tasty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Large tomato, Tomato ketchup (टोमाटो कैचप)
Cuisine : Chinese
Course : Soups
You can also find more Soups recipes like Barley And Peanut Soup Turai Rice Soup Curry Tomato Soup Vegetable Manchow Soup
Tomato Egg Drop Soup - SK Khazana Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tomato Egg Drop Soup - SK Khazana Recipe
Large tomato finely chopped 1
Tomato ketchup 2 tablespoons
Eggs whisked 2
Oil 1 tablespoon
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 tablespoon
Medium onion finely chopped 1
Salt to taste
Castor sugar 1/2 teaspoon
Vegetable stock 2 cups
Cornflour slurry 2 tablespoons
Fresh coriander leaves chopped 1 tablespoon
Vinegar 1 teaspoon
Fresh coriander sprigs to garnish
Method
Step 1
Heat oil in a deep non-stick pan, add ginger, garlic and onions, mix and sauté till onions turn a light brown.
Step 2
Add tomato, tomato ketchup and salt, mix well and cook till the tomatoes turn soft and pulpy.
Step 3
Add castor sugar and mix well. Add stock, cornflour slurry and a little water, mix well and bring to a boil. Simmer for 2-3 minutes.
Step 4
Add eggs and stir continuously. Add coriander leaves and vinegar, mix well and remove from heat.
Step 5
Pour into serving bowls, garnish each bowl with a coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
