Tomato soup with egg flower

Tomato soup with egg flower

Ingredients:
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4 tomatoes
1 onion
1 tblsp oil
3 cups chicken stock (1 cup = 250 ml)
pinch of MSG (monosodium glutamate)
1 egg, beaten
salt and pepper

Instructions:
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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.