Egg Drop Soup
Egg Drop Soup is an moderately easy dinner. Made with 2 cans (14 1/2 oz.) clear chicken broth, 1 tbsp. cornstarch, 1 tbsp. rice wine vinegar or dry sherry, 2 tsp. soy sauce and 3 green onions, sliced, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
In 2-quart microwave-safe casserole, stir together broth, cornstarch, vinegar and soy sauce until smooth.
Stir in onions and 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.
Makes 4 servings.
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