AWESOME EGG-DROP VEGETABLE RAMEN SOUP
Over the years I kept adding more things to those packs of ramen soup, and ended up with this recipe - quick, nutritious, and something even my boys will eat. The peanuts stay crunchy and add a nice contrast to the texture.
Provided by primadogga
Categories One Dish Meal
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 366.9, Fat 21.8, SaturatedFat 4.6, Cholesterol 105.8, Sodium 489.4, Carbohydrate 31.4, Fiber 5.8, Sugar 4, Protein 16.3
RAMEN NOODLE EGG DROP SOUP
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
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
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
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
EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)
After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!
Provided by Darren
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g
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