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Our afterschool ritual can sometimes be a never ending day of activities, from music lesson to soccer practice some days we don’t get home till late which means I have little to no time to cook dinner for the family before they start getting ready for bed. On those busy weeknight when things get super busy, take-out, fake-out is an easy way to enjoy Chinese cuisine at home without the wait, hence this super easy Egg Drop Soup.
Egg Drop Soup
Also a busy mom, I am always on the hunt for quick meals to make our life easier. From sharing easy recipes to discovering takeout cuisine that makes our life easier; which is why I was excited to give InnovAsian‘s line of frozen cuisine a try. Overall our dinner was ready in less than 20 minutes. And because we have a few picky eaters in our family, it was nice to have varieties.
My 9-year-old daughter enjoyed the beef & broccoli because it tasted fresh, and the broccoli was crispy.
I chose to microwave the chicken fried rice and was pleasantly surprise that it wasn’t soggy and the final result was as good as takeout.
You know I love my food with a bit of kick, so I opted for the general Tso’s chicken, as instructed I baked it in the oven but added some extra chili pepper to customize it to my taste bud. It had all-white-meat chicken, and lightly tempura battered chicken in a mildly sweet and spicy sauce.
To make our meal truly special, I made our homemade egg drop soup, it’s an easy recipe that you can make with items in your pantry. Takes less than 10 minutes to make and it’s as good as take out.
Egg Drop Soup
- 2 - 14 oz cans of reduced-sodium chicken broth
- 2 large eggs, lightly beaten
- 2 tbsp water
- 1 tbsp cornstarch
- ½ tsp ground ginger
- salt and pepper to taste
- In a medium-sized pot, bring chicken broth to a gentle boil.
- Mix the water and cornstarch in a small bowl until well combined.
- Add in the ground ginger and stir the cornstarch into the chicken broth to thicken.
- Slowly add the eggs to the broth, while stirring.
- Season with salt and pepper.