I’m seeing a few signs of myself getting older, and one is how much I love soup and tea these days. There’s nothing that brings me greater joy than sitting and listening to classical while I make some soup and crank out some work. Somewhere this year I went from 35 to 75, and I’m not offering any apologies. GIMME ALL THE SOUP, especially this easy chicken ramen egg drop soup, this time of year!
Speaking of this time of year, it seems there is constantly something going around my kids’ school, so we are definitely upping our hand washing and vitamins. But when fever does strike, and nothing sounds tasty, chicken noodle soup is there to help.
Unfortunately if your family is like mine, you may not always have all the ingredients needed to make it or the ability to run to the store. Or your kids may just dislike chicken noodle soup like mine.
Ingredients we always have on hand though: Chicken stock, ramen noodles, and eggs.
Ramen noodles get a bad rap for being terrible, but the noodles themselves are great and easy in a pinch 😉 Just toss the spice pack because this recipe has enough flavor as is!
Try this recipe next time you’re feeling under the weather, or even just craving some delicious soup. It’s a heartier egg drop soup and is delicious on a cold, snowy day, or when someone in your house is sick. Plus, if you have veggies to use up, it’s easy to add in what you have in the fridge — just sautée and add them!
Chicken Ramen Egg Drop Soup
Ingredients
- 1 pack of chicken ramen noodles {throw out the spice pack}
- 1 container chicken stock
- Ginger {fresh is best, but the paste or powder work too}
- 2 eggs
- Soy sauce {I prefer low sodium}
- Sesame oil
- Cornstarch
Directions
- Set aside 2 tablespoons of chicken stock in a mug. Pour the rest of the container into a saucepan, adding a tablespoon of ginger.
- Add in one tablespoon of sesame oil and one tablespoon of soy sauce.
- Heat until it boils.
- While heating, break two eggs into a bowl and whisk together.
- Combine the 2 tablespoons of chicken stock with a tablespoon of cornstarch. This will help thicken the soup. Once the broth is boiling, add the mix in, stirring while doing so.
- After the cornstarch is in, add in the eggs, whisking the entire time so they don’t cook.
- Once the eggs are mixed in, add in the ramen {without the spice pack full of junk} for the final three minutes.
Ladle into bowls and serve with your choice of crackers {oyster crackers are my favorite for soups}.
Serves 4. Double the recipe and easily have leftovers for the week!
134 calories per serving.
Enjoy and feel better soon!
{Check out other favorite soups of ours — crock pot creamy tortellini and chicken sausage soup and crock pot broccoli cheese soup!}
What is your favorite soup to enjoy on a cold day or when feeling under the weather?
Leave a Reply