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Delicious tomato soup with egg threads - it is as tasty as it looks
Preparation Time : 10 minutes
Cooking Time : 25 minutes
Servings : 4
       Ingredients How to?

  • 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

  1. Break the eggs in a bowl and whisk lightly.
  2. Mix the corn flour in a cup of vegetable stock.
  3. 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.
  4.  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.
  5. Stir in the corn flour mixture and cook for a minute or until soup thickens, stirring continuously.
  6. 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.

    Serve hot garnished with the fresh coriander.
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