Title: Tomato Soup with Egg Flower
Categories: Chinese, Soups
Yield: 1 Servings

4 Tomatoes
1 Onion
1 tb Oil
3 c Chicken stock
1 pn Msg
1 Egg; beaten
Salt and 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.
Posted to recipelu-digest Volume 01 Number 237 by James and Susan Kirkland
on Nov 10, 1997