egg drop noodle soup

Name: Egg Drop Noodle Soup
Prep time: 10 min
Cook time: 15 min
Yield: 6
Cuisine: Chinese
Ingredients: 3 package(s) ramen noodles any flavor; 10 cup(s) chicken broth; 1 - inch piece ginger grated; 4 clove(s) garlic minced; 1 cup(s) carrots julienned; 2 tablespoon(s) soy or fish sauce; 3 large eggs; 3 large egg yolks; 6 stalk(s) scallions thinly sliced; 2 small limes juiced; 1 cup(s) cilantro chopped

16 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Mar 10, 2016

Yum

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

3 packages ramen noodles any flavor
10 cups chicken broth
1 - inch piece ginger grated
4 cloves garlic minced
1 cup carrots julienned
2 tablespoons soy or fish sauce
3 large eggs
3 large egg yolks
6 stalks scallions thinly sliced
2 small limes juiced
1 cup cilantro chopped

How To Make egg drop noodle soup

Step 1

Cook the ramen noodles in a large pot of boiling water you can use the seasoning if you want to or discard them. Drain the noodles and set aside.

Step 2

Add the chicken broth to a large pot. Add the garlic, and ginger. Bring to a boil. add the soy or fish sauce and taste to adjust for desired saltyness. Add the carrots. Mix the egg and egg yolks together. Slowly drizzle the eggs into the pot stirring to break them up. Add the scallion and noodles. Cook until warmed through. Squeeze in the lime juice and garnish with cilantro.
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