Two favorites: egg drop soup and ramen noodles in one! My kids call it "crazy noodle soup"! via @DashOfEvans
Egg Drop Ramen Noodle Soup
  • 1 packet Chicken Ramen Noodles
  • 1 Tablespoon Better than Bouillon ( or sub 3 cups chicken stock)
  • 3 cups water
  • 1/4 cup shredded carrots
  • 1/4 cup sliced pea-pods
  • 1 green onion , thinly sliced
  • 1/4 teaspoon sesame oil
  • 1 egg , whisked
  • Optional: 1 teaspoon sriracha chile sauce
  1. In a medium sauce pan, heat sesame oil over medium heat. Add carrots and pea-pods. Saute for 1 minute, until softened. Add Better Than Bouillon paste and stir.
  2. Slowly add water. Bring to a bubble. Add ramen noodles WITHOUT the packet.
  3. Allow to boil for 3 minutes to cook noodles.
  4. 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.
  5. Sprinkle with green onions and sriracha.
  6. Serve immediately.