Egg Drop Ramen Noodle Soup Recipes

EGG DROP RAMEN

Egg Drop Ramen image

Ah, Ramen noodles. Saviors of the dorm room and late night munchies. My Filipina friend actually taught me this one and I love it!!

Provided by Mistress of Tea

Categories < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

1 (3 ounce) package ramen noodles (I use Chicken for this)
1 egg
soy sauce
chives (optional)

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.

RAMEN NOODLE EGG DROP SOUP

Ramen Noodle Egg Drop Soup image

Make and share this Ramen Noodle Egg Drop Soup recipe from Food.com.

Provided by MeliBug

Categories Low Protein

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2 cups water
2 eggs, beaten
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup green bell pepper, diced
1 (3 ounce) package chicken-flavored ramen noodles

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

Egg Drop Ramen Noodle Soup image

So easy and great on a cold day. For a heartier soup, you can add cabbage, carrots and chicken.

Provided by Katie Willett

Categories Noodle Soup

Time 15m

Yield 5

Number Of Ingredients 7

Ingredients

6 cups chicken stock
3 cups water
1 tablespoon cornstarch
2 teaspoons Thai-style seasoning blend
1 teaspoon freshly ground white pepper
3 large eggs, lightly beaten
3 (3 ounce) packages chicken-flavored ramen noodles

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.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 37.5 g, Cholesterol 112.5 mg, Fat 4.5 g, Fiber 1.7 g, Protein 12.4 g, SaturatedFat 1.2 g, Sodium 1414.1 mg

CHINESE EGG DROP SOUP WITH NOODLES

Chinese Egg Drop Soup with Noodles image

Categories Soup/Stew Egg Pasta Quick & Easy Winter Noodle Simmer Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

5 cups chicken stock, or 4 cups chicken broth plus 1 cup water
1 teaspoon soy sauce
2 tablespoons medium-dry Sherry
1 (2-inch) piece fresh ginger, thinly sliced
1 garlic clove, smashed
1 cup dried fine egg noodles (1 oz)
2 large eggs, lightly beaten
1 to 2 scallions, thinly sliced
1 1/2 teaspoons Asian sesame oil, or to taste

Steps:

Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.

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