Mexican-Chinese Garlic-Tomato Egg-drop Soup

4 15-ounce cans vegetable broth (or chicken if you are not vegetarian)
1 small can tomato paste
4 tablespoons olive oil
2 tablespoons finely chopped garlic (or garlic paste)
0.5 teaspoon red chile powder (cayenne) (optional)
4 tablespoons flour
4 eggs, roughly beaten, so that long strands of white still exist
1 tablespoon chopped fresh coriander leaves (optional)

In a large pot, heat the olive oil and fry the garlic on low heat for 5 minutes. Add the red chile powder and the flour and stir-fry for 5 minutes. Add the broth and the tomato paste, bring to a boil, and make sure the paste and the flour are thoroughly dissolved. Stir the soup in a circle with one hand, and slowly pour in the beaten egg with the other, so that it forms long streamers in the soup. Add the coriander, and cook for 5 minutes. Add salt to taste. Serve with crunchy, homemade croutons.

Serves eight. Wonderful for a cold evening.