Tomato Egg Soup

Ingredients

• 4 medium tomatoes, chopped 
• 2 eggs 
• Cornflour 2 tablespoons 
• 4 cups vegetable stock  
• 2 tablespoons oil  
• 1 inch piece ginger, chopped  
• 2-3 cloves garlic, chopped   
• ½ medium onion, chopped 
• 4 tablespoons tomato sauce 
• Salt to taste
• 1 teaspoon sugar   
• ¼ teaspoon MSG (optional)   
•  ½ teaspoon white pepper powder
•  2 tablespoons vinegar  
• 2 tablespoons fresh coriander leaves, chopped                   

Method 

1. Break eggs in a bowl and beat lightly.  Dissolve cornflour in a quarter cup of vegetable stock or water.
2. Heat oil in a pan, add ginger and garlic and stir-fry briefly. Add onion and continue to cook until the onion is translucent.
3. Add tomato sauce, chopped tomatoes and cook on high heat for about two to three minutes.
4. Add stock or water, salt to taste, sugar, MSG and white pepper powder. Stir and bring to a boil.
5. Gradually add the dissolved cornflour, a little at a time, stirring continuously till soup thickens to the required consistency.  Add vinegar and stir well.
6. Pour the beaten egg in a steady thin stream, stirring continuously, to form egg strings. Allow the egg to coagulate and come to the top.
7. Serve hot garnished with coriander leaves.

Nutrition Info