I am so pleased to share with you the next recipe in my new series: Monica’s Indian Express: Simple & Sassy Weeknight Dishes. And this one comes from one of my fav chefs Chef K.N. Vinod. His recipe is easy and very comforting.

Chef K.N. VInod’s Egg Drop Soup

Serves 4

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.

Accompaniment – Chili vinegar.

Photo and recipe courtesy Chef K.N. VInod

You may also like...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.