Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, easy egg drop soup with ramen noodles and chicken. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Easy Egg Drop Soup with Ramen Noodles And Chicken is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Easy Egg Drop Soup with Ramen Noodles And Chicken is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have easy egg drop soup with ramen noodles and chicken using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Easy Egg Drop Soup with Ramen Noodles And Chicken:
- Make ready 2 Cartons Chicken Broth (low sodium)32 ounce
- Prepare 1 teaspoon Soy Sauce
- Make ready 2 teaspoons Teriyaki Sauce
- Get 1 pack Chicken Ramen Soup with Seasoning Packet
- Get 1/8 teaspoon ground ginger
- Get 2 Eggs, beaten
- Get Shredded Deli Chicken
- Take Chopped chives
Pour the rest of the container into a saucepan, adding a tablespoon of ginger. Add in one tablespoon of sesame oil and one tablespoon of soy sauce. Add ramen noodles WITHOUT the packet. Lower heat to simmer (or LOW) and slowly pour egg into soup once it's no longer boiling.
Instructions to make Easy Egg Drop Soup with Ramen Noodles And Chicken:
- Pour both cartons of chicken broth into pot and bring to a boil….add ground ginger….
- Add the 1 pack of ramen noodles with seasoning packet…..Noodles will cook with the chicken broth….
- Add the soy sauce and teriyaki sauce to your pot…..reduce heat….
- Add your shredded chicken to pot…..then slowly stir in your beaten eggs, use a fork to stir them in….then remove pan from heat so eggs will stop cooking….
- Add chives,ENJOY and EAT !!! ☺️
Add ramen noodles WITHOUT the packet. Lower heat to simmer (or LOW) and slowly pour egg into soup once it's no longer boiling. Whisk quickly to create egg-drop consistency. Use dashi (Japanese soup stock) as the soup base. It has a much lighter consistency, sometimes barely noticeable.
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