Ramen Noodle Egg Drop Soup Recipes

RAMEN NOODLE EGG DROP SOUP

Steps:

• In a saucepan, boil water.
• Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes.
• Add noodles and cook for 3-5 minutes or until noodles are tender.

EGG DROP RAMEN NOODLE SOUP

Steps:

• Pour chicken stock and water into a large pot and bring to a boil.
• Remove about 1 cup of the boiling liquid and stir in the cornstarch until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
• While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
• Reduce temperature so liquid is simmering and add ramen noodles (discard flavor packets unless you want extra seasoning. In that case, use as much of the flavor package as you like). Cook until noodles are soft and eggs have cooked through, 2 to 3 minutes.

EGG DROP RAMEN

Steps:

• Follow the directions for regular Ramen. Bring water to a boil, add noodles and turn down heat.
• Now here comes the fun part. Beat an egg with a fork in a seperate bowl.
• As the noodles are cooking Slowly pour the egg into the mix like you would if you were making regular egg drop.
• Stir it up.
• When noodles are done cooking add seasoning packet, a little soysauce and garnish with chives. Now you're a gourmet Ramen chef.