Delicious tomato soup with egg threads -
it is as tasty as it looks Preparation Time : 10 minutes Cooking Time : 25 minutes Servings : 4
Tomatoes, finely chopped - 4 medium
Eggs - 2
Corn flour/ corn starch - 2 tablespoons
Vegetable stock - 4 cups
Oil - 2 tablespoons
Ginger, finely chopped (optional)- 1 inch piece
Garlic, finely chopped - 2-3 cloves
Onion , finely chopped - 1/2 medium
Tomato sauce - 4 tablespoons
Salt to taste
Sugar - 1 teaspoon
White pepper powder - 1/2 teaspoon
Vinegar - 2 tablespoons
Fresh coriander leaves, chopped - 1 tablespoon
Break the eggs in a bowl and whisk lightly.
Mix the corn flour in a cup of vegetable stock.
Heat the oil in a wok or a pan, add ginger and
garlic and stir-fry for half a minute. Add onion and
continue to stir-fry for a minute more.
Add the tomato sauce and chopped tomatoes and
cook on high heat for about two to three minutes. Stir
in the remaining vegetable stock and bring it to a
boil. Add the salt, sugar and white pepper powder.
Stir in the corn flour mixture and cook for a
minute or until soup thickens, stirring continuously.
Add the vinegar and pour the whisked egg in a
steady stream, stirring gently to form egg threads.
Allow the egg to coagulate and come to the top.