Name: Tomato Egg Drop Noodle Soup recipe by Manami Sadhukhan at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 2 medium sized tomatoes,finely chopped; 1 egg; 1 medium sized onion,finely chopped; 1 tablespoon refined oil; 1/2 inch ginger,grated; 3-4 garlic cloves,grated; 2 cup vegetable stock; 2 tablespoon tomato ketchup; 1 teaspoon crushed black peppercorns; 2-3 teaspoon cornstarch slurry; 1 teaspoon vinegar; Salt to taste; 1-2 chopped green chilli, for garnishing; 1 packet noodle; 1 cup water, for boiling noodle

ABOUT Tomato Egg Drop Noodle Soup RECIPE

Tomato egg drop noodle soup is a super simple,one-pot meal that's nutritious and fast.It's fresh,comforting and super flavourful.

Ingredients Serving: 1

2 medium sized tomatoes,finely chopped
1 egg
1 medium sized onion,finely chopped
1 tablespoon refined oil
1/2 inch ginger,grated
3-4 garlic cloves,grated
2 cup vegetable stock
2 tablespoon tomato ketchup
1 teaspoon crushed black peppercorns
2-3 teaspoon cornstarch slurry
1 teaspoon vinegar
Salt to taste
1-2 chopped green chilli, for garnishing
1 packet noodle
1 cup water, for boiling noodle

Instructions

1. Heat 1 cup water in a deep pan, add noodles and mix well.
2. Cover and cook till the noodles are fully done.Drain and keep aside.
3. Now heat oil in another non-stick Kadai, add finely chopped onion and saute till it turns translucent.
4. Add grated ginger and grated garlic to the onion. Saute further for a minute.
5. Now add finely chopped tomatoes and mix.
6. Then add salt and crushed black peppercorns into it and cook for another 2 minutes.
7. Add vegetable stock and cook for 8-10 minutes.
8. In the meantime, break egg in a bowl and whisk well.
9. Now add tomato ketchup to the tomatoes and mix well.
10. Add cornstarch slurry and mix well.
11. Add whisked egg in a thin steady stream and mix.
12. Add vinegar and cook till the soup thickens.
13. Transfer the cooked noodles into a serving bowl.
14. Pour the prepared tomato soup on top.
15. Garnish with chopped green chillies.
16. Serve piping hot.

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