What's for dinner? Day 79

Addison had a friend's birthday party to go to today.

It was at a Karate Dojo.

She was a little worried at first--"what if I don't know karate?"

She had a great time.

And then we came home and had. . .

Restaurant Style Egg Drop Soup and Potstickers (we like the Costco frozen ones) for dinner.  Joe thought it was missing something.  The kids were OK with it but didn't love it.

Restaurant Style Egg Drop Soup

Via Allrecipes

4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

Directions

1.Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

2.In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Nutritional Information

Amount Per Serving Calories: 61
Total Fat: 3.6g
Cholesterol: 157mg