Easy Egg Drop Noodle Soup

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Ingredients

  • 3 packages of ramen noodles
  • 10 1/2 cups low sodium chicken broth
  • 1 piece ginger
  • 3 cloves garlic, lightly smashed
  • 1 tablespoon soy sauce
  • 3 medium carrots, peeled and sliced thinly
  • 1 tablespoon sesame oil
  • 3 large eggs
  • 6 small scallions

Instructions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information

Serving Size: 4
Calories: 451
Total Fat: 14 g
Saturated Fat: 3 g
Trans Fat: 0 g
Sugar: 4 g
Sodium: 398 mg
Carbs: 59 g
Protein: 25 g

Source:

Shape Your Future

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