Egg-Drop Noodle Soup

Name: Egg-Drop Noodle Soup
Prep time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1/2 tsp. salt; 3 package ramen noodles; 10 1/2 c. chicken broth; 1 piece ginger; 3 clove garlic; 1 tbsp. soy sauce; 6 small scallions; 3 large eggs; 1 tbsp. sesame oil

By Cheryl SlocumPublished: Dec 27, 2013

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Yields:

Prep Time:

10 mins

Total Time:

25 mins

Cal/Serv:

222

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Use quick-cooking ramen and store-bought chicken broth to get this hearty rendition of the Chinese-restaurant classic on the table in a jiffy. Fortune cookies optional.

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Directions

1. Step 1In a large pot over high heat, bring 6 cups salted water to a boil. Add noodles and cook for 3 minutes. Drain noodles and set aside. Rinse pot.
2. Step 2In the same pot over medium-high heat, bring chicken broth, ginger, garlic, and soy sauce to a simmer. Add carrots and all but 2 tablespoons scallions, and cook until vegetables are tender, about 3 minutes. Use a slotted spoon to remove ginger and garlic.
3. Step 3In a medium bowl, lightly beat together eggs, sesame oil, and salt. Gently stir broth, then pour seasoned eggs into pot. Let sit undisturbed until eggs are cooked, 40 to 60 seconds. Stir with a wooden spoon to break up eggs. Return noodles to pot and cook for 1 minute. Divide soup among 6 bowls and garnish with remaining scallions. Serve immediately.