Tomato Egg Drop Soup

Winter and soups go hand in hand. Although winter is a far cry in this tropical country, Ivory coast, I do enjoy bowls of soups now and then on rainy nights. Since pakoras are a lot of work, I make do with soups for the time being.

The tomato egg drop soup is super easy but looks every bit fancy when you look at it. I can never get enough of those velvetty ribbons of eggs floating in my soup. And do not skip the sesame seed oil. That small tea spoon of the sesame oil is the lifeline of this tomato soup. It just takes an ordinary tomato soup to a whole different level. I hope you will love this easy and simple tomato egg drop soup, as much as I love it, almost everytime I make it.

Tomato Egg Drop Soup

Serves 2

Ingredients:

5 ripe tomatoes

4 cloves of garlic- roughly pounded

3 eggs

1 litre chicken broth

A handful of coriander leaves

2 tsp soya sauce

1 tsp sesame oil

1 tsp roughly ground coarse black peppdrcorns

2 tsp corn starch

Salt

3 tbsp olive oil

2 tbsp butter to serve

Method:

In a souo pot add the olive oil.

Put the flame on low.

Add tge garlic pieces to them immediately.

When the garlic starts to sizzle add the chopped tomatoes to them.

Add salt and let the tomatoes cook.

Mix and stir until tomatoes become pulpy. Mix and stir until the oilbstarts to seperate.

Add the chicken broth to it now

Stir to mix.

Cover and simmervon low for 10 minutes.

After 10 minutes adjust the seasoning.

Add the soya sauce and sesame oil to it.

In a cup break the eggs and stir vigirously.

Pour the eggs in a swirling motion all over the soup.

Do not stir. After 2 minutes thr ribbons of cooked eggs will float up.

In another cup mix the corn starch with 2-3 tbsp water.

Pour it in the soup. Stir to mix.

Wait for the soup to thicken.

Serve hot, if possible immediately with coriander leaves, blobs of butter and freshly crushed black peppercorns.