Egg-Drop Noodle Soup
recipe by Cheryl Slocum for Country Living
Ingredients:
- 1/2 tsp. salt
- 3 package ramen noodles or other noodles of choice
- 10 1/2 c. chicken broth
- 1 piece ginger
- 3 cloves garlic, lightly smashed
- 1 tbsp. soy sauce
- 3 medium carrots, peeled and sliced
- 1 tbsp. sesame oil
- 3 large eggs
- 6 small scallions
Directions:
- In 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.
- In 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.
- In 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. Makes 6 servings.
For an Italian twist, leave out the ginger, soy sauce, and sesame oil and add parsley, lemon juice, and a squirt of tomato paste (or diced fresh tomato) and use bow tie pasta. You could also go Tex-Mex and use a couple dashes of hot sauce, some cilantro, (or fresh salsa) and strips of tortilla in place of pasta. To your health!
