Egg Drop Soup(Microwave)

Directions

1. 1
   Pour broth into a 3-quart glass casserole.
2. 2
   Add ginger root slice.
3. 3
   Cover with plastic wrap.
4. 4
   Cook in microwave oven 12 to 14 minutes at High or until boiling.
5. 5
   Remove ginger root from broth. Stir in sherry and soy sauce.
6. 6
   Blend 3 tablespoons water with the cornstarch until smooth; stir into broth.
7. 7
   Cook uncovered in microwave oven 3 minutes at High; stir once.
8. 8
   Beat eggs and 2 teaspoons water and pour into broth slowly, stirring constantly to form shreds.
9. 9
   Garnish with parsley.