Friday, December 31, 2010

Egg Drop Ramen Soup

I made this soup with my mom. It is super-duper yummy! I liked having a hyped-up version of Smack Ramen.


1 carrot
4 fresh mushrooms, sliced
1 (3 oz.) pkg. ramen noodles with seasoning packet, any flavor
1 egg, lightly beaten
1/4 cup milk


In a medium saucepan over high heat, bring 2 1/2 cups water to a boil. Add carrot and boil for 7 minutes. Add mushrooms. Break up noodles and add to saucepan with seasoning from packet; stir to blend. Reduce heat to medium and simmer for 3 minutes or until noodles and mushrooms are tender. Slowly pour in the egg and stir for 30 seconds until egg has cooked. Stir in the milk and serve hot.

1 comment:

  1. It looks just like something you'd get in a Chinese restaurant. Thanks for sharing, Joshua!