TOMATO EGG DROP SOUP

INGREDIENTS Tomatoes, finely chopped 4 medium Eggs 2 Oil 2 tablespoons Garlic, finely chopped 2-3 cloves Ginger, finely chopped 1 inch piece Onion , finely chopped 1/2 medium Tomato ketchup 4 tablespoons Salt to taste Vegetable stock 4 cups Cornflour/ corn starch 2 tablespoons White pepper powder 1/2 teaspoon White vinegar 1 tablespoon Fresh coriander leaves, finely chopped 2 tablespoons

METHOD Break eggs in a bowl and whisk well. Heat oil in a wok. Add garlic and sauté till golden. Add ginger and onion and continue to sauté. Add finely chopped tomatoes and sauté for two minutes. Add half the tomato ketchup and stir. Add salt and mix well. When the tomatoes are cooked and pulpy add vegetable stock or water and bring it to a boil. Dissolve cornflour in a quarter cup of vegetable stock or water. Add white pepper powder mixed in a little water so that they do not form lumps. Add blended cornflour and stir. Add the remaining tomato ketchup and stir. Cook till the soup is nice and thick. Drop the whisked egg in a thin stream and cook till it sets. Add vinegar and coriander leaves. Stir and serve piping hot.