Ingredients:
• 4 cup – Chicken broth
• 2 – ripe Tomatoes
• 1/2 – Onion
• 1 – Egg
• 2 tbsp – vegetable oil
• 2 tbsp – canned Mushrooms
• 1.5 tsp – salt
• Black pepper – a few
• 1 tbsp – Tomato ketchup
Method:
- Cut tomatoes into 8 wedges each, remove seeds
- Peel onion and slice finely
- Heat oil and stir fry onion until soft
- Add tomatoes and mushrooms and stir again. Add chicken broth
- When chicken broth begins to bubble, lower heat and simmer for about 5 mins
- Season with salt, pepper and ketchup
- Beat egg slightly and add to soup, stirring simultaneously
- When egg seems half cooked, turn off heat.