Egg Drop Ramen Soup

Soup is what's for dinner -- again. I can't get enough of soup. Period. I went to an Asian style soup this time around. Another one of my favorites. Usually found as a appetizer in many Chinese restaurants. Egg drop soup. This isn't like my other egg drop soup that I had made several months ago, which was towards more the traditional route. I changed this version up with some paprika and ramen noodles. The paprika really adds a new flavor to this famous soup. Garnished it with a sprinkle of safflower (wild saffron) on top. 

Serves 2-3

Egg Drop Ramen Soup

2 12oz can vegetable or chicken stock
1 packet or ramen minus seasoning
2 green onions - chopped
2 eggs - lightly beaten
1 c corn kernels - canned or frozen
1 Tbsp paprika
1 Tbsp cornstarch dissolved in 1 Tbsp water
salt and pepper
1 tsp safflower (wild saffron) - optional
1 c shredded chicken or pork - optional

In a stock pot, bring the vegetable or chicken stock to a near boil. Stir the stock into a slight whirlpool and gently add the egg. It should look like shredded bits.

Add the cornstarch and stir occasionally until the soup has thickened. Add the paprika, corn, green onion, and the chicken or pork. Season with a little salt and pepper. Simmer for 2-3 minutes. stir occassionally.

Add the ramen noodles and let the soup simmer once more for 5-8 minutes until the noodles have been cooked. Stir it several times to separate them and serve.

Garnish with some safflower.