Egg Drop Soup - Microwave

Course : Chinese
Serves: 4
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28 ounces chicken broth
1 tablespoon cornstarch
1 tablespoon rice wine vinegar or sherry
2 teaspoons soy sauce
1/2 cup cooked ham -- in thin strips
1/2 cup snow peas
3 medium green onions -- sliced
2 large eggs -- beaten

Preparation / Directions:

In a 2-qt microwave-safe casserole, stir together broth, cornstarch, vinegar and soy sauce until smooth; stir in ham, snow peas, and onions. Cover with a lid; microwave on HIGH for 10 minutes or until boiling, stirring twice during cooking. With a fork, stir broth in swirling motion. Without stirring, slowly pour eggs into swirling broth; then stir just until eggs are set in long strands.

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