Spruce up that instant chicken ramen by adding actual protein and veggies that yields a creamy broth. This is my take on instant ramen/egg drop soup. Top with chopped chives and crispy wonton strips if desired. They are sold as a salad topping and can be found with croutons.
Ingredients
- chicken flavored ramen noodles: 1 pack (3 ounce pack)
- water: 2 cups
- frozen peas and carrots: 0.5 cup
- egg: 1 piece
- mayonnaise: 2 Tbsp
Metric Conversion
Stages of cooking
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Break up noodles and place in a microwave safe bowl. Add water and frozen veggie mix. Microwave on high 7 minutes.
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Meanwhile whisk egg, mayonnaise, and season packet from the instant ramen together in a large bowl.
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Temper egg mixture by ladling 1/4 cup of the boiling water from the noodles, whisking until combined. Ladle another 1/4 cup of the boiling water whisking until egg is "cooked" and completely incorporated.
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Add remaining liquid and the noodles. Let sit until the noodles have absorbed the majority of the liquid, about 3 minutes.
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Ladle into 2 serving bowls and serve immediately.
