I'm sure I've mentioned before how chaotic our Wednesdays can be. Usually we cook something in the crock pot or get carry out because there just isn't time to cook anything after our activities and still get everyone to bed at a reasonable time. That said, today was Chinese carry-out day!

To enhance our Chinese experience, Chip and Bug made us some Egg Drop soup, following a recipe from Family Fun magazine.

To make Egg Drop soup, you need:

• 4 cups chicken broth
• 3 tablespoons water
• 1 tablespoon cornstarch
• 1 egg, lightly beaten
• 12 fresh snow peas
• 1 green onion, finely sliced

Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the
simmering broth.

Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds.


Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving.




Our carry out was sweet & sour chicken, beef with broccoli, and almond chicken from Yin's Wok.

EDITED TO ADD: Stacia pointed out to me that I didn't put the verdict on the soup in my post so here it is. Generally the girls aren't big soup eaters. That said, Boo ate all of hers, Ebabe ate the pea pods and Bug had a few bites but didn't like the egg. Chip and I both thought it was pretty good but a little bland. I would add more onion and maybe some leafy greens next time to see if that would make it a bit tastier.

To check out how we learned about China in 2006, click here!