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 vinegar or dry sherry
2 tsp. soy sauce
1/2 c. cooked ham, cut into thin strips
1/2 c. snow peas
3 green onions, sliced
2 eggs, beaten

Preparation

To Microwave:
In 2-quart microwave-safe casserole, stir together broth, cornstarch, vinegar and soy sauce until smooth; stir in ham, snow peas and onions.
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.