Georgetown Bread Basket
Bowl of Ramen Noodles

Ramen Noodle & Egg-Ribbon Soup – two ways!

Servings: 1
Category: Soups

Ingredients:

Thai egg and vegetable style

  • 1 packet any flavour ramen noodle soup mix 
  • 1/4 cup canned mushroom pieces, drained OR 1-2 fresh mushrooms, cleaned well and sliced thinly OR 1/4 cup frozen mushrooms
  • 1/4 cup canned sliced carrots, drained OR 1/2 fresh carrot, peeled and sliced into very thin rounds OR 1/4 cup other favourite canned veggies, drained
  • 1/4 cup fresh baby spinach leaves (optional)
  • 1/2 tsp each, soy sauce, peanut butter and hot sauce
  • 1 egg, lightly beaten

Creamy egg & cheese style

  • 1 packet any flavour ramen noodle soup mix
  • 2 slices process cheddar cheese (seriously!)
  • 1 egg, lightly beaten

Directions:

Thai egg and vegetable style

  • Measure water required for package directions into small saucepan and heat to boiling
  • Add flavour packet, soy sauce, peanut butter and hot sauce and mix until fully combined.
  • Add drained canned/ sliced, fresh veggies.  Return to boil and add noodles
  • Return to boil and then gently pour in beaten egg in a long swirly ribbon
  • Remove pot from heat, cover and let sit 3 minutes before serving

Creamy egg & cheese style

  • Measure water required for package directions into small saucepan and heat to boiling
  • Add flavour packet and noodles
  • Return to boil and then gently pour in beaten egg in a long swirly ribbon
  • Remove pot from heat, cover and let sit 3 minutes 

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