Egg Drop Soup - cooking recipe

Ingredients

2 cans (14 1/2 oz. each) clear ready-to-serve chicken broth
1 Tbsp. cornstarch
1 Tbsp. rice wine vinegar or dry sherry
2 tsp. soy sauce
1/2 c. cooked ham, cut in thin strips
1/2 c. snow peas
3 green onions, sliced
2 eggs, beaten

Preparation

In a 2-quart microwave-safe casserole dish, stir together broth, cornstarch, vinegar and soy sauce until smooth; stir in ham, snow peas and onions.
Cover with lid.
Microwave on High for 10 minutes or until boiling, stirring twice during cooking.