Tomato Egg Drop Soup Recipe is a rich and healthy soup. The addition of tomatoes and eggs makes it special. It is widely eaten in the western countries in the winter season.The soup gives a better appetite in the midst of snowfall weather, giving a warm feeling with unique delicious combination.
Ingredients used for egg drop soup recipe:
Tomatoes, chopped 4 medium, 2 Eggs, 2 tbsp oil, Garlic, chopped 2-3 cloves, Ginger, finely chopped 1 inch piece, Onion, chopped 1 / 2 medium, 4 tablespoons ketchup, Salt to taste, 4 cups vegetable broth, Corn flour / cornstarch 2 tablespoons, White pepper 1 / 2 tsp, 1 teaspoon vinegar, Fresh coriander leaves, finely chopped 2 tablespoons
Method used for egg drop soup recipe:
Break eggs into a bowl and mix well. Heat oil in a wok. Add garlic and cook until golden brown. Add ginger and onion and fry some more.
Add chopped tomatoes and cook for two minutes. Add half of tomato ketchup and stir. Add salt and mix well. If the tomatoes are soft and meaty, and add vegetable broth or water, bring to a boil.
Dissolve the cornstarch in a quarter cup of vegetable broth or water. Add white pepper powder mixed with a little water to prevent them from sticking together. Add blended corn flour and stir.
Add ketchup and the rest mixed. Cook until the soup is nice and thick. Leave a thin stream of beaten egg and cook until it sets. Add vinegar and coriander leaves.Stir and serve piping hot.
Preparation Tips for Tomato Egg Drop Soup Recipe:
1. Preparation time: 10 minutes
2. Cooking time: 10-15 minutes
3. Servings: 4 persons.
4. Serve this soup when it is hot.
Article Source: http://EzineArticles.com/?expert=Tom_Schavo
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