Egg Drop Soup

1. 1

   In 2-quart microwave-safe casserole, stir together broth, cornstarch, vinegar and soy sauce until smooth.

2. 2

   Stir in onions and cover with lid.

3. 3

   Microwave on High 10 minutes or until boiling, stirring twice during cooking.

4. 4

   With fork, stir broth in swirling motion without stirring.

5. 5

   Slowly pour eggs into swirling broth, then stir just until eggs are set in long strands.

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