Egg Drop Soup - cooking recipe

Ingredients

2 cans (14 1/2 oz.) clear chicken broth
1 Tbsp. cornstarch
1 Tbsp. rice wine vinegar or dry sherry
2 tsp. soy sauce
3 green onions, sliced
2 eggs, beaten

Preparation

In 2-quart microwave-safe casserole, stir together broth, cornstarch, vinegar and soy sauce until smooth.
Stir in onions and 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.
Makes 4 servings.