Ramen Noodle Egg Drop Soup Food

EGG-DROP NOODLE SOUP

Egg-Drop Noodle Soup image

Use quick-cooking ramen and store-bought chicken broth to get this hearty rendition of the Chinese-restaurant classic on the table in a jiffy. Fortune cookies optional.

Categories soup recipes egg drop soup egg recipes noodle soup

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

1/2 tsp. salt
3 package ramen noodles
10 1/2 c. chicken broth
1 piece ginger
3 cloves garlic, lightly smashed
1 tbsp. soy sauce
3 medium carrots, peeled and sliced
1 tbsp. sesame oil
3 large eggs
6 small scallions

Steps:

In a large pot over high heat, bring 6 cups salted water to a boil. Add noodles and cook for 3 minutes. Drain noodles and set aside. Rinse pot.
In the same pot over medium-high heat, bring chicken broth, ginger, garlic, and soy sauce to a simmer. Add carrots and all but 2 tablespoons scallions, and cook until vegetables are tender, about 3 minutes. Use a slotted spoon to remove ginger and garlic.
In a medium bowl, lightly beat together eggs, sesame oil, and salt. Gently stir broth, then pour seasoned eggs into pot. Let sit undisturbed until eggs are cooked, 40 to 60 seconds. Stir with a wooden spoon to break up eggs. Return noodles to pot and cook for 1 minute. Divide soup among 6 bowls and garnish with remaining scallions. Serve immediately.

Nutrition Facts : Calories 222 calories

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.

EGG DROP RAMEN NOODLE SOUP

Egg Drop Ramen Noodle Soup image

This might seem like a wierd recipe to post...But I myself had never thought to add an egg to Ramen Noodles before, So thought I'd share incase someone else had never thought of it either...lol I wasn't feeling well today, but felt I needed something, so decided to make chicken Ramen and add a little spinach. (gotta get in the...

Provided by Wendy Rusch

Categories Other Soups

Number Of Ingredients 7

Ingredients

1 1/2-2 c water
1/3 c chopped frozen spinach
1 pkg ramen noodle, chicken flavor
1 - 2 pinch garlic powder, optional
1-2 dash(es) soy sauce, optional
1-2 drops of sesame oil, optional
1 egg, beaten

Steps:

1. In a saucepan add water and spinach, bring to a boil. Add ramen noodles. Cook and stir for 3 minutes. Then add ramen seasoning pkt, garlic powder, soy sauce and sesame oil if desired, stir well. Remove from heat and stir in beaten egg. It will cook on it's own as you stir it. Let stand 3-5 minutes, pour into your bowl and enjoy!

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.

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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