Egg Drop Soup
Egg Drop Soup is an moderately easy dinner. Made with 2 (13 3/4 oz.) cans chicken broth, 1 tbsp. cornstarch, 2 tbsp. cold water, 1 slightly beaten egg and a few water chestnuts, diced fine (optional), this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
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.
π· Perfect Pairings
Complete your meal with these
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