Tomato Egg Drop Soup

Name: Tomato Egg Drop Soup
Total time: 2400 s
Yield: 4-6 servings
Cuisine: Pakistani
Ingredients: 1/2 kg Tomatoes red & ripe; 2 cup vegeatable stock; 2 garlic cloves; 1 ginger piece of 1/4 inch; 4-5 green chillies; 1-2 carrot; 1/4 cup cabbage shreded; 2 tbsp boiled corn; 2 egg whites; 1/2 tsp salt; 1/4 tsp paprika; 1/2 tsp soya sauce; 1/2 tsp chilli sauce; 2-3 tbsp cornflour; 2-3 tbsp water

Kashaf Khan @kashafkhan11

#joy
When season is offering tomato blooms, egg drop tomato soup is worth trying.

Kashaf Khan @kashafkhan11

#joy
When season is offering tomato blooms, egg drop tomato soup is worth trying.

Saved

Ingredients

40 min

4-6 servings

1/2 kgTomatoes red & ripe
2 cupvegeatable stock
2garlic cloves
1ginger piece of 1/4 inch
4-5green chillies
1-2carrot
1/4 cupcabbage shreded
2 tbspboiled corn
2egg whites
1/2 tspsalt
1/4 tsppaprika
1/2 tspsoya sauce
1/2 tspchilli sauce
Slurry
2-3 tbspcornflour
2-3 tbspwater

Saved

Steps

40 min

1

Take tomatoes ginger garlic green chillies in a pot with just enough water to cover tomatoes only.blanch for few minutes till skin comes off easily.close flame remove skin.
2

Blend tomatoes ginger garlic chillies together to smooth paste. In tomatoes water add carrot julienes and shreded cabbage and give quick boil. As corn takes long time to get soft boil them seprately.add bayleaf as well.this is your vegetable stock.you can add any other vegetable as well if u like
3

Take blended tomato paste in a pot.warm up add vegetable stock with carrots & cabbage & corn.(mash corns a bit).cook for 5 min add seasonings.
4

Add cornflour slurry and cook till thick at medium flame. Add beaten egg whites by pouring in circle in pot. stir so that egg cook in hot soup in droplets form
5

Serve tomato egg drop sauce with crackers bread sticks or even rice.enjoy