Cheesy Ramen Egg Drop Soup Recipes

EGG DROP RAMEN

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.

PERFECT INSTANT RAMEN

Steps:

• Bring 2 1/2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.
• Remove the pan from the heat and carefully add the egg. Do not stir; pull the noodles over the egg and let sit for one minute to poach.
• Carefully transfer everything to a serving bowl, add the butter, cheese and sesame seeds and mix. Garnish with the scallions if desired.

CHEESY RAMEN NOODLES

Steps:

• Bring water to a boil in a saucepan. Add ramen noodles and cook 2 minutes until tender. Pour out water, then stir in seasoning packet and cheese to serve.

RESTAURANT STYLE EGG DROP SOUP

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

CHEESY RAMEN EGG DROP SOUP

Steps:

• 1. Break up the Ramen soup, while inside the packet, using a mallet ( I usually use the handle of my heavy butcher Knife)
• 2. Pour Ramen into a small saute pan and add all dry ingredients, including Soup packet out of Ramen package.
• 3. Add two cups of water
• 4. Put over medium heat and bring to a roiling boil. While this is heating up, crack open the two eggs into a cup, and whisk with a fork, as if you were going to make scrambled eggs.
• 5. When soup reaches a roiling boil, slowly add the egg mixture while stirring the soup. The egg will cook instantly in the boiling water.
• 6. Add the Velveeta or Cheese Melt and stir until cheese is completely melted. Once melted turn off the heat. Note: You can add peas to the soup at the same time as the cheese if you like.