Tomato Egg Drop Soup

Ingredients

• Tomatoes, chopped 3 cups (750 g)
• Carrot, chopped 1 small
• Salt 2 tsp or to taste
• Sugar 1 tsp
• Ginger, chopped fine 1 tsp
• Soya sauce ½ tsp
• Chilli Sauce ½ tsp
• Eggs, beaten lightly 2
• Hara Dhania (Coriander leaves)for garnish

Preparation

• Cook tomatoes, carrots, salt, sugar and ginger together with 1 cup of water till soft, and blend into a puree and strain or pass the whole mixture through a soup strainer.

• Add water and make upto 4 ½ cups.

• Bring to a boil and simmer for 3-4 minutes. Add the soya sauce and chilli sauce.

• Keeping the heat low, drop spoonfuls of egg into the soup, carefully and slowly in one spot at a time, not stirring the soup too much, till all the egg is used up.

• Serve in soup bowls, garnished with the hara dhania.