Chinese egg drop soup
Chinese egg drop soup
Ingredients/Components
- cornstarch - 1 Tbsp
- cans chicken broth - 2 1/2
- slightly beaten egg - 1 item
- loose-pack frozen French-style green beans, onions and red pepper - 1/2 c
How to make chinese egg drop soup:
In a 1 1/2-quart casserole, stir together chicken broth and cornstarch. Stir in frozen vegetables. Cook, covered, on High in the microwave for 4 minutes, stirring once. Cook, covered again, for about 4 minutes or until bubbly. Stir; cook, covered, for 2 minutes more. Pour egg into hot soup; stir once. Serve immediately. Ladle soup into soup bowls. Makes 4 side-dish servings.Recipe categories: Eggs/dairy, Egg, Soups & stews.
Rating:
Related ingredients:
graham cracker crumbs, sugar, cream cheese, eggs, milk, salt, water, vegetable oil, peanut butter
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