Classic 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. Take a 3-quart glass casserole and pour the broth into it sliced ginger roots. Microwave it for about 12-14 minutes at high and cover it with plastic wrap during the cooking time.
2. Take out the ginger root from broth, add soy sauce and sherry and stir it well. Add 3 tbsps water along with cornstarch and blend it well until smooth. Add it to the broth. Microwave it for about 3 minutes at high by stirring it once during the cooking time.
3. Whisk eggs with 2 tsps water and add it to the broth slowly, stir it constantly to form shreds.
4. Serve the soup after garnishing with parsley.