Tomato Soup With Egg Flower
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese, Soups | 1 | Servings |
INGREDIENTS
| 4 | Tomatoes | |
| 1 | Onion | |
| 1 | T | Oil |
| 3 | c | Chicken stock |
| 1 | pn | Msg |
| 1 | Egg, beaten | |
| Salt and pepper |
INSTRUCTIONS
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 <kirkland@gj.net> on Nov 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 580
Calories From Fat: 252
Total Fat: 28.1g
Cholesterol: 207.6mg
Sodium: 1754.1mg
Potassium: 1856.3mg
Carbohydrates: 55.3g
Fiber: 6.6g
Sugar: 27.5g
Protein: 29.3g