Egg Drop Soup(Microwave)

1. 1

   Pour broth into a 3-quart glass casserole.

2. 2

   Add ginger root slice.

3. 3

   Cover with plastic wrap.

4. 4

   Cook in microwave oven 12 to 14 minutes at High or until boiling.

5. 5

   Remove ginger root from broth. Stir in sherry and soy sauce.

6. 6

   Blend 3 tablespoons water with the cornstarch until smooth; stir into broth.

7. 7

   Cook uncovered in microwave oven 3 minutes at High; stir once.

8. 8

   Beat eggs and 2 teaspoons water and pour into broth slowly, stirring constantly to form shreds.

9. 9

   Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.