TOMATO EGG SOUP

INGREDIENTS:
Tomatoes —————–2 medium sized
Onion     ——————1/4 medium sized
Garlic ———————1-2 cloves
Ginger ——————–1/2 inch piece
Fresh coriander leaves –1-2 sprigs
Egg————————-1
Corn starch—————-1 tbsps
Vegetable stock———–2 cups
Oil————————–1 tbsps
Tomato Sauce————-2 tbsps
Salt————————–to taste
White pepper powder—–1/4 tsp
Vinegar———————1 tbsps

METHOD OF PREPARATION:

1. Wash and finely chop tomatoes. Peel,wash and finely chop onion and garlic. 
2. Wash,peel and finely chop ginger. Clean,wash and finely chop coriander leaves.
3. Break egg into a bowl and whisk lightly. Blend cornstarch in half a cup of vegetable stock.
4. Heat oil in a vok or a pan, add chopped ginger,garlic and stir to fry. 
5. Add chopped onion and continue to cook for a minute more.
6. Add tomato sauce,chopped tomatoes and cook on high heat for 2-3 minutes. Stir in remaining vegetable stock and bring it to a boil. 
7. Add salt to taste and add white pepper powder. Stir in blended cornstarch and cook for a minute or until the soup thickens,stirring continuously.. 
8. Add vinegar and pour whisked egg in a steady stream, stirring gently to form egg threads. 
9. Allow egg to come to the top. Serve hot, and garnish with chopped coriander leaves.

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