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Egg Drop Soup

American.foodie's picture
Ingredients
  Canned chicken broth 29 Ounce (Two 14.5 Ounce Cans, Clear Ready To Serve)
  Cornstarch 1 Tablespoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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