Tomato Egg Drop Soup

INGREDIENTS

1. Tomatoes                                 4 (medium sized)
2. Onion                                         1/2 (medium sized)
3. Garlic                                         2-3 cloves
4. Ginger                                        1 inch piece (optional)
5. Coriander leaves                      3-4 sprigs
6. Eggs                                           2 nos
7. Cornstarch                                2 tbsps
8. Vegetable stock                       4 cups
9. Oil                                               2 tbsps
10. Tomato sauce                          4 tbsps
11. Salt                                             to taste
12. Sugar                                         1 tsp
13. White pepper powder             1/2 tsp
14. Ajinomoto                                 1/4 tsp
15. Vinegar                                      2 tbsps

Method of preparation

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