Egg drop soup - microwave
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (14-oz) chicken broth |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Rice wine vinegar OR sherry |
| 2 | teaspoons | Soy sauce |
| ½ | cup | Cooked ham; in thin strips |
| ½ | cup | Snow peas |
| 3 | Green onions; sliced | |
| 2 | Eggs; beaten | |
Directions
In a 2-qt microwave-safe casserole,stir together broth, cornstarch, vinegar and soy sauce until smooth; stir in ham, snow peas, and onions. Cover with a lid; microwave on HI for 10 minutes or until boiling, stirring twice during cooking. With a fork, stir broth in swirling motion. Without stirring, slowly pour iggs into swirling broth; then stir just until eggs are set in long strands.
Recipe by: Campbell Microwave Ckbk. HIGH Posted to MC-Recipe Digest V1 #745 by Ed Griffin <egriff@...> on Aug 16, 1997