Ramen Noodle Egg Drop Soup Recipes

RAMEN NOODLE SOUP

Steps:

• In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.

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.

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.

RAMEN NOODLE SOUP WITH EGG GARNISH

Steps:

• Heat broth, bok choy, green onions, ginger, garlic and soy sauce to a simmer in a large saucepan over medium heat; cook until the bok choy is tender, but still crunchy, about 10 minutes.
• Stir in the noodles; cook until noodles are tender, about 3 minutes.
• Pour soup mixture into four bowls; garnish each with ham or pork, the quartered eggs and a dash of sesame oil.

CHINESE EGG DROP SOUP WITH NOODLES

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.

AWESOME EGG-DROP VEGETABLE RAMEN SOUP

Steps:

• In a large casserole dish or saucepan, heat water to a boil (on stove or microwave).
• Add bouillon and spices; noodles (save seasoning packet for later); broccoli and cauliflower; bring back to a boil (or microwave for 5 minutes).
• Add peanuts, peas and corn and bring back to a boil (or nuke for 3 min).
• Add eggs and stir well, and bring back to a boil (or microwave 2 min).
• Add seasoning packet from ramen soup, soy or hoisin sauce, and sesame oil, stir well, and serve.

ASIAN RAMEN NOODLE SOUP

Steps:

• Bring chicken broth to a boil in large saucepan over high heat; add pork, mushrooms and tofu, if desired. Reduce heat to medium-low; simmer, covered, 5 minutes. Stir in vinegar, sherry, soy sauce and pepper.
• Return broth mixture to a boil over high heat; stir in ramen noodles. Cook, stirring occasionally, 5 to 7 minutes or until noodles are tender. Slowly stir in beaten egg and green onions; remove from heat. Ladle soup into individual bowls.