How to make Tomato Egg Drop Noodle Soup -

This soup can be a complete meal by itself – it has noodles, tomato soup and eggs

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Medium tomatoes, Egg (अंडा)

Cuisine : Indo-Chinese

Course : Soups

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Tomato Egg Drop Noodle Soup

Tomato Egg Drop Noodle Soup Recipe Card

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Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Tomato Egg Drop Noodle Soup Recipe

  • Medium tomatoes 2

  • Egg beaten 1

  • Noodles 200 grams

  • Medium onion 1

  • Oil 1 tablespoon

  • Ginger 1/2 inch

  • Garlic cloves 2-3

  • Vegetable stock 3 cups

  • Tomato ketchup 2 tablespoons

  • Salt to taste

  • Black peppercorns crushed to taste

  • Cornflour slurry 2-3 teaspoons

  • Vinegar 1 teaspoon

  • Fresh coriander sprigs chopped 7-8

  • Spring onion bulb flower 1 for garnishing

Method

Step 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.

Step 2

Finely chop onion. Finely chop tomatoes.

Step 3

Heat oil in another non-stick pan. Add onion and sauté till it turns translucent.

Step 4

Finely chop ginger and add to the onion and sauté further for half a minute. Add tomatoes and mix well.

Step 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.

Step 6

Add salt and crushed peppercorns and mix well.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

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.