Tuesday, January 5, 2010
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.