Saturday, June 12, 2010

Ramen Egg Drop Soup

I tried this recipe last night because it was late and was really easy.  Also, I wasn't really in the mood for anything.  It turned out great (and really was so easy and also cheap!) that I thought I would share it!  I originally got the recipe from a dear friend who grew up in Japan.  


2-3 c. water
1 pkg. chicken Top Ramen noodles
1/4 tsp ground ginger
Some salt
Lots of pepper (to taste)
1 egg


Boil the water, the season packet from the ramen, ginger, salt and pepper.  Beat the egg in a bowl until scrambled.  Lower the heat from the pan and add the egg slowly while stirring in ONE direction. (This will break up the egg while it cooks).  Stir for about a minute then return to boiling.  Add the ramen for 2-3 minutes--continue stirring a bit to keep the egg from collecting at the bottom.


Note: The original recipe omitted the ramen and instead used 2-3c. chicken broth.  After the egg was added, stir in some frozen spinach and diced green onions and cook until hot.

1 comment:

Vicki said...

This sounds delicious! I have been looking for a good egg drop soup recipe. I might alter it by adding veggies too.