So simple and perfect on a chilly day. You can use chicken, carrots, and cabbage for a heartier soup.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 5 |
Ingredients
- 6 cups chicken stock
- 3 cups water
- 1 tablespoon cornstarch
- 2 teaspoons Thai-style seasoning blend
- 1 teaspoon freshly ground white pepper
- 3 large eggs, lightly beaten
- 3 (3 ounce) packages chicken-flavored ramen noodles
Instructions
- Pour chicken stock and water into a large pot and bring to a boil.
- Remove about 1 cup of the boiling liquid and stir in the cornstarch until dissolved. Add back into the pot and season with Thai seasoning and white pepper.
- While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.
- Reduce temperature so liquid is simmering and add ramen noodles (discard flavor packets unless you want extra seasoning. In that case, use as much of the flavor package as you like). Cook until noodles are soft and eggs have cooked through, 2 to 3 minutes.
- Nutrition data for this recipe includes the full amount of the flavor packages. The actual amount of spices from the flavor packages consumed will vary.