Egg Drop Noodle Soup

This is simple and easy recipe. It looks yummy and tastes good. we love to have... especially my son loves very much. If we don't have any other big plan to prepare anything seriously my choice always would b e like this. Adding vegetables and egg will make this dish healthier.
Ingredients
Instant noodles - 200 grams
Egg - 2
Tomatoes - 2 medium
Onion - 1 medium
Oil - 1 tablespoon
Ginger - 1/2 inch
Garlic cloves - 2-3
Vegetable stock - 2 cups
Fresh coriander leaves - 7-8
Tomato ketchup – 1 tsp
Salt - to taste
Crushed black peppercorns to taste
Cornstarch 2-3 teaspoons
Vinegar 1 tsp
Method
In a pan, heat 2-3 cups water. Add noodles and mix well. Cover and cook till the noodles are fully done. Drain out.

In another pan, heat oil. Add onion and saute till it turns translucent. Finely add the chopped ginger to the onion and saute further for min. Add tomatoes and mix well.

Finely chop garlic and add to the tomatoes and mix well. Add vegetable stock and cook for 10-15 minutes. Break egg in a bowl and whisk well. Finely chop coriander leaves.

Add tomato ketchup to the tomatoes and mix well. Add salt and crushed peppercorns and mix well. Add cornstarch slurry and mix well. Add whisked egg in a thin steady stream and mix well.

Add vinegar, coriander leaves and cook till the soup thickens. Transfer the cooked noodles into a serving bowl and serve hot.