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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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I am a hot and sour soup SNOB, for sure! I could eat it every day, but since I live 47 miles from the closest Chinese restaurant, and I'm on a budget as far as buying ingredients...I dreamed this up, and trust me, it is yummy. Not the real thing for sure, but it satisfies my cravings. I use Maruchan Ramen in either the oriental or shrimp flavor. You can use any brand rice vinegar, seasoned or unseasoned, and for the heat, I use only Sriracha HOT Chili Sauce. (or as we call it, rooster sauce, because of the picture of the rooster on the bottle.) Ingredients:
1 (3 ounce) package ramen noodles |
2 cups water |
1/8 cup mushroom, thinly sliced |
1 tablespoon rice vinegar |
1/8 teaspoon chili sauce |
1 egg, beaten |
1/8 cup meat, cooked, sliced thinly. (optional) |
1 green onion, light and dark green parts, sliced thin |
Directions:
1. Put 2 cups of warm water in saucepan. Add Ramen Noodles and Mushrooms. Bring to boil.
2. Add Rice Vinegar and Chili Sauce, cook till noodles are tender, about 5-7 minutes. Turn heat down to medium.
3. Add the sliced meat if desired. You can use beef, pork, or uncooked small shrimp.
4. Very slowly drizzle in the beaten egg so that it kinda forms a solid mass on top of the soup. Once the egg is kinda solid, stir the soup, incorporating the egg.
5. Pour into bowl and sprinkle sliced onion on top.
6. ******Note, Adjust the Vinegar and the Chili Sauce according to your taste.
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