Tomato egg drop soup

Recipe Information

Ingredients

• 2 tablespoons canola oil

• 3 garlic cloves, finely chopped

• 1 inch ginger, finely chopped

• 1/2 medium onion, finely chopped

• 4 medium tomatoes, finely chopped

• 4 tablespoons ketchup, divided

• 4 cups vegetable stock

• 2 tablespoons corn flour

• 1 teaspoon salt

• 1/2 teaspoon white pepper

• 2 eggs

• 1 tablespoon white vinegar

• 2 tablespoons coriander leaves, finely chopped

Directions

• Heat the oil in a wok and sauté garlic, ginger, and onion until light brown. Add tomatoes and sauté for 2 minutes. Then add half of the ketchup and stir.

• Add vegetable stock after the tomatoes are cooked and look pulpy. Bring the mixture to a boil.

• Dissolve the corn flour in 1/4 cup of vegetable stock and add the salt and white pepper. Add this mixture to the pot and stir.

• Stir in the remaining ketchup and cook until the soup thickens, stirring occasionally.

• Meanwhile, in a small bowl, break the eggs and whisk well. Drop this in the soup as a thin stream, stirring rapidly.

• Add the vinegar and coriander leaves. Stir and serve hot.

Nutrition (per serving)

• Calories: 143 cal

• Total fat: 10g

• Saturated fat: 1g

• Monounsaturated fat: 5g

• Cholesterol: 93mg

• Sodium: 787mg

• Potassium: 308mg

• Carbohydrate: 10g

• Fiber: 1g

• Protein: 4g