Egg Drop Soup
|Canned chicken broth||29 Ounce (Two 14.5 Ounce Cans, Clear Ready To Serve)|
|Rice vinegar/Dry sherry||1 Tablespoon|
|Soy sauce||2 Teaspoon|
|Cooked ham||1⁄2 Cup (8 tbs), cut into thin strips|
|Green onions||3 , sliced|
|Eggs||2 , beaten|
In 2-quart microwave-safe casserole, stir together broth, cornstarch, vinegar and soy sauce until smooth; stir in ham and onions.
Cover with lid; microwave on HIGH 10 minutes or until boiling, stirring twice during cooking.
With fork, stir broth in swirling motion.
Without stirring, slowly pour eggs into swirling broth; then stir just until eggs are set in long strands.