Awesome Egg-Drop Vegetable Ramen Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Over the years I kept adding more things to those packs of ramen soup, and ended up with this recipe - quick, nutritious, and something even my boys will eat. The peanuts stay crunchy and add a nice contrast to the texture. Ingredients:
3 cups water |
1 (3 ounce) package ramen noodles (oriental style) |
1 vegetarian bouillon cube (1 cup) |
garlic powder |
onion powder |
five-spice powder |
pepper |
4 ounces peanuts |
4 ounces frozen broccoli |
4 ounces frozen cauliflower |
4 ounces frozen corn |
4 ounces frozen peas |
2 large eggs |
1 teaspoon toasted sesame oil |
soy sauce or hoisin sauce |
Directions:
1. In a large casserole dish or saucepan, heat water to a boil (on stove or microwave).
2. Add bouillon and spices; noodles (save seasoning packet for later); broccoli and cauliflower; bring back to a boil (or microwave for 5 minutes).
3. Add peanuts, peas and corn and bring back to a boil (or nuke for 3 min).
4. Add eggs and stir well, and bring back to a boil (or microwave 2 min).
5. Add seasoning packet from ramen soup, soy or hoisin sauce, and sesame oil, stir well, and serve.
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