Egg Drop Soup - cooking recipe

Ingredients

2 (13 3/4 oz.) cans chicken broth
1 Tbsp. cornstarch
2 Tbsp. cold water
1 slightly beaten egg
a few water chestnuts, diced fine (optional)
2 green onions, chopped (including green tops)

Preparation

Pour chicken broth into 1 1/2-quart microwaveproof bowl. Cover, microwave on High for 4 minutes.
Combine cornstarch with cold water.
Stir some of the hot broth into the cornstarch mixture.
Mix well.
Add rest of broth, stir well.
Add green onions and water chestnuts.
Cover.
Microwave on High for 3 1/2 minutes or until it boils and is clear.
Remove from oven.
Pour beaten eggs through tines of a fork to make threads of eggs.
Stir well.