Egg Drop Soup(Microwave)
A quick and comforting microwave egg drop soup featuring flavorful chicken broth, ginger, soy, and a silky egg shreds, perfect for a light appetizer or cozy snack.
Ingredients
Instructions
- Pour chicken broth into a 3-quart glass casserole.
- Add a slice of ginger root to the broth.
- Cover the casserole with plastic wrap.
- Cook in microwave oven for 12 to 14 minutes at high or until boiling.
- Remove the ginger root from the broth.
- Stir in sherry and soy sauce.
- Blend 3 tablespoons of cold water with the cornstarch until smooth; stir into the broth.
- Cook uncovered in microwave oven for 3 minutes at high, stirring once.
- Beat eggs with 2 teaspoons of water.
- Slowly pour the beaten eggs into the broth while stirring constantly to form shreds.
- Garnish with chopped parsley before serving.
Nutrition & Diet Analysis (per serving)
301
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).