Egg Drop Tomato Soup
A steaming hot bowl of soup is perfect comfort food. Plus It's simple and easy to prepare with little effort.
This one is no different.
Lets make a tasty tomato soup with a eggy twist.
What do you need for 3-4 servings
Used Measuring (1 Cup = 255 ml)
1 tsp ginger (minced)
1 tsp garlic (minced)
3 tbsp tomato sauce
1 cup vegetable broth
2 cups of water
1 tbsp corn starch
1 tbsp vinegar
1 tsp pepper powder
Few spring onion
Rock salt as per taste
1 tbsp of oil
Roughly chop the tomatoes.
Finely chop the spring onion.
Beat the eggs. (Slightly Beaten)
Heat oil in a sauce pan, add minced garlic and ginger, Saute it for 30 secs. [PIC 1]
Now add chopped tomatoes. [PIC 2]
Cook the tomatoes for 5 mins or until soft and mushy. [PIC 3]
Now add 2 tbsp of tomato sauce, salt and mix it. [PIC 4]
Add vegetable broth and water. Bring it to boil. [PIC 5]
Add remaining tomato sauce and give a stir.
Dilute corn starch with 3 tbsp of water (without any lumps) and pour it into the pan. [PIC 6]
Allow it to boil for a couple of minutes and then add pepper powder. [PIC 7]
Keep the flame in medium and slowly pour the beaten eggs into the pan. [PIC 8]
Use chopstick or fork and stir them until its scrambled. [PIC 9]
Now add vinegar and mix it , finally sprinkle chopped spring onion. [PIC 10]
Hot, Tangy & Delicious, Enjoy!
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