Chinese Egg Drop Soup

1. 1

   In a 1 1/2-quart casserole, stir together chicken broth and cornstarch.

2. 2

   Stir in frozen vegetables.

3. 3

   Cook, covered, on High in the microwave for 4 minutes, stirring once.

4. 4

   Cook, covered again, for about 4 minutes or until bubbly.

5. 5

   Stir; cook, covered, for 2 minutes more.

6. 6

   Pour egg into hot soup; stir once.

7. 7

   Serve immediately.

8. 8

   Ladle soup into soup bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.