Microwave Egg Drop Soup - cooking recipe

Ingredients

3 1/2 c. hot water
1/4 c. sliced green onion
5 tsp. instant chicken bouillon granules
1/2 tsp. soy sauce
dash of garlic powder
3 beaten eggs

Preparation

In a 1 1/2 or 2-quart casserole, combine water, onion, bouillon granules, soy sauce and garlic powder.
Cook, covered, on High (100%) for 7 to 9 minutes or until mixture boils.
Using a circular motion, slowly pour eggs into soup in a thin stream. Cook, uncovered, on High (100%) for 1 minute to finish cooking eggs, stirring once during cooking.
Makes 4 to 6 servings.