My little pumpkin requested for a bowl of Soup today “Momma Choup (soup)!” Surprising indeed! This is probably the aftereffect of the fortnight long Kerala trip that Pasta wanted to have some simple Soup in her Dinner and so the Mom is 😛 . It was a pre-planned family holiday which turned in to a super hectic one (though amazing) and my little one didn’t not much enjoyed restaurant food every day and finally ended on Cerelac and Scrambled Eggs 🙁 . After Returning from Kerala we were in my parent’s place for 1 day to just to relax a bit and returned home today. It is nothing but horrible to see my place after a gap of 15 days and we (I and my house help) were busy settling and suddenly Pasta requested for Soup! While returning home I luckily did completed my shopping since veggies, Eggs or meat was not kept in my refrigerator for obvious reason. I have purchased a good lot of fresh veggies and staples today since I am going to be busy next few days as I was on leave and will have to fill the official backlogs . However, coming to Pasta’s request of CHOUP, I have decided to make something that can cater my dinner need too 😀 and finally made one of our common favourite Tomato Egg Drop Soup. Pasta enjoyed any version of Egg Drop Soup and I personally prefer the flavour of Tomato in it.
I mostly use Fresh Veg or non-veg Stock while making Soup however, was not available with Stock since we were on vacation and I have not stored it. While settling my place I started making a basic Chicken Stock with added veggies for preparing the Soup. It took me around 2 hours to prepare the Chicken Stock which involved only boiling and almost no cooking and after that 30 minutes of labour to make the Tomato Egg Drop Soup. My baby was happy with her portion of a little bowl full of Tomato Egg Drop Soup and satisfactorily completed her dinner and obviously I also completed my dinner with a bowl of Soup and two pieces of Bread with Garlic Butter.
Tomato Egg Drop Soup is a variation of basic Egg Drop Soup which is equally popular in Chinese, American Chinese, Japanese and even in European cuisine where beaten egg is boiled with some spices in Chicken Stock or Broth. Adding Tomatoes to the Egg Drop soup increases the flavour given tomatoes add a certain level of acidity and bright colour to the soup. Given I mostly made it as part of dinner I prefer to make it a bit thick. This Soup is also known as Egg Flower Soup as beaten egg added almost at the end of cooking and that turned in to flowery threads after boiling.
I have used some basic Ingredients in making the Tomato Egg Drop Soup which includes Egg, Tomato, Tomato Ketchup, Onion, Garlic, Chicken Stock, Black Pepper, and Salt and added Green Chilies separately to my bowl after serving Pasta her portion.
Tomato Egg Drop Soup is a variation of basic Egg Drop Soup which is equally popular in Chinese, American Chinese, Japanese and even in European cuisine where beaten egg is boiled with some spices in Chicken Stock or Broth. Adding Tomatoes to the Egg Drop soup increases the flavour given tomatoes add a certain level of acidity and bright colour to the soup.
Ingredients
- Egg: 4
- Chicken Stock: 750ml + 100ml
- Tomato: 3 (Medium Size)
- Tomato Ketchup: 3 Tbsp.
- Onion: 1 (Big Size)
- Garlic: 7-8 Clove
- Green Chilies: 2-3 (optional; can be adjusted according to taste)
- Vinegar: 1 Tbsp.
- Black Pepper Powder: 2 Tsp.
- Salt: 2 Tsp.
- Cornflour: 1 Tbsp.
- Olive Oil: 1 Tbsp. (can be replaced with Vegetable Oil)
Instructions
- Chop Onion and Tomatoes into small pieces.
- Heat Oil in a deep bottomed pan and add Chopped Onion and start cooking in low flame till onion turned pink in colour.
- Add chopped Tomatoes and cook in medium flame for 2-3 minutes and using a spatula start mixing the tomatoes.
- Add chopped garlic and tomato ketchup to the mixture and cook in medium flame for 2-3 minutes.
- Add Fresh Chicken Stock when tomatoes start melting*.
- Add Salt and Crushed Black Pepper in this Point and continue cooking in medium flame by covering the pan for 7-8 minutes.
- Adjust spices if required and add vinegar to the soup.
- After around 7-8 minutes of cooking the soup will get a semi thick consistency and in this point lower the flame.
- Mix Cornflour with 100 ml Chicken Stock and mix it with the soup to get thicker consistency**.
- Now beat all the eggs using a fork in a bowl after adding little salt and start pouring the mixture directly in soup and stir continuously using a wooden spatula to break hardened egg into small threads or Drops.
- Switch the flame off and Serve Tomato Egg Drop Soup after adding thinly chopped Green chilies hot.
Notes
*Substitute Chicken Stock with Vegetable Stock or normal Water.
**For a thinner Soup don’t add Cornflour to the Soup.
