Homemade Egg Drop Soup
|Chicken broth||6 Cup (96 tbs) (Homemade, Canned Or From Bouillon Cubes)|
|Ginger root slice||1 (1 X 3/4 X 1/4 Inch)|
|Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Cold water||3 Tablespoon|
|Chopped parsley||1 Tablespoon|
1. Pour broth into a 3-quart glass casserole. Add ginger root slice. Cover with plastic wrap. Cook in microwave oven 12 to 14 minutes at High, or until boiling.
2. Remove ginger root from broth. Stir in sherry and soy sauce. Blend 3 tablespoons water with the cornstarch until smooth; stir into broth. Cook uncovered in microwave oven 3 minutes at High; stir once.
3. Beat eggs and 2 teaspoons water and pour into broth slowly, stirring constantly to form shreds. Garnish with parsley.