Egg Drop Ramen Noodle Soup
Ingredients
- 6 cups chicken stock
- 3 cups water
- 1 tablespoon cornstarch plus 1 tablespoon cold water
- 2 teaspoons Thai-style seasoning blend
- 1 teaspoon freshly ground white pepper
- 3 large eggs, lightly beaten
- 3 (3 ounce) packages chicken-flavored ramen noodles
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Instructions
- Pour chicken stock and water into a large pot and bring to a boil.
- Stir cornstarch and the 1 tablespoon cold water together in a cup to make a slurry. Remove about 1 cup of the boiling liquid and stir in the cornstarch slurry until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
- While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
- Reduce heat to a simmer and add ramen noodles. Discard flavor packets unless you want extra seasoning. In that case, season to taste with as much of flavor packet as you like. Simmer until noodles are soft and eggs have cooked through, 2 to 3 minutes.
Source
Original recipe: View Original
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