Soups & Stewscountryliving5.0
Egg-Drop Noodle Soup
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.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●wooden spoon
📝 Preparation Steps
1
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.
2
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.
garlic, lightly smashed3 clovesmedium carrots, peeled and sliced3
3
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.
large eggs3
Nutrition Facts
calories
222 calories
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