Egg Drop Soup

Name: Egg Drop Soup
Ingredients: 2 cans (14 1/2 oz.) clear chicken broth; 1 Tbsp. cornstarch; 1 Tbsp. rice wine vinegar or dry sherry; 2 tsp. soy sauce; 3 green onions, sliced; 2 eggs, beaten

6 ingredients

6 steps

Ingredients

2 cans (14 1/2 oz.) clear chicken broth
1 Tbsp. cornstarch
1 Tbsp. rice wine vinegar or dry sherry
2 tsp. soy sauce
3 green onions, sliced
2 eggs, beaten

Directions

1

In 2-quart microwave-safe casserole, stir together broth, cornstarch, vinegar and soy sauce until smooth.
2

Stir in onions and cover with lid.
3

Microwave on High 10 minutes or until boiling, stirring twice during cooking.
4

With fork, stir broth in swirling motion without stirring.
5

Slowly pour eggs into swirling broth, then stir just until eggs are set in long strands.
6

Makes 4 servings.