Chef Vinod’s Tomato Egg Drop Soup
I watched Chef K.N. Vinod of Indique Heights restaurant in Chevy Chase, Md., as he whipped up this delicious soup in no time at all. The simplicity of the soup is its charm. You can see the Indian influences of green chilies and cilantro. The quality of this soup depends on using a good quality stock, and also ripe and red tomatoes.
5 cups low-sodium chicken stock
2 cups diced ripe tomatoes
1/2 cup cilantro leaves, chopped
2 tablespoons cornstarch dissolved in 1/4 cup cold water
1/4 teaspoon white pepper, or to taste
1 tablespoon soy sauce
2 egg whites, lightly beaten
Salt to taste
2 sliced green chilies
In a deep saucepan, bring the chicken stock to a boil. If any scum forms on top, gently remove it.
Add the tomatoes and boil for 5 to 7 minutes.
Add the cilantro leaves, pepper, cornstarch mixture and soy sauce.
Very slowly pour egg whites into the soup in a steady stream.
Gently stir the eggs in a clockwise direction until they form thin streams or ribbons.
Remove soup from heat.
Taste for salt.
Garnish with green chilies and serve piping hot.