LOCATION: Recipes >> Asian >> Tomato Egg Soup
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Tomato Egg Soup
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TOMATO SOUP WITH EGG FLOWER
4 tomatoes
1 onion
1 tblsp oil
3 cups chicken stock (1 cup = 250 ml)
pinch MSG (monosodium glutamate)
1 egg, beaten
salt
pepper
Skin and cut the tomatoes and cut the onion into eighths. Heat the
oil in a large saucepan. Add the tomatoes and onion and fry for 5
minutes or until softened but not browned. Pour off excess oil and
add the stock, salt, pepper and MSG. Bring to the boil and simmer
for 30 minutes.
Add the egg slowly, stirring constantly, until it separates into
shreds.
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