You may have heard of the Cake Doctor before, a series of cookbooks where every recipe is based on a boxed cake mix. My husband is the Soup Doctor! He can take a plain package of Ramen Noodles and turn it into an amazing egg drop soup with just a few simple ingredients. Perfect for those lunch or dinners where you just want a quick, delicious meal.
The Soup Doctor’s Egg Drop Soup
One package of ramen noodles (follow basic directions on back of package).
The doctor’s additions:
1 heaping tsp garlic, chopped
1 heaping tsp ginger, chopped
2 scallions finely chopped
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp sesame oil
¼ tsp black pepper
6-12 drops of chili oil to suit taste
This recipe feeds two but you can easily double the amounts to feed 4. These amounts are approximate as my husband doesn’t measure from bottles.
Chop equal amounts of garlic and ginger, roughly a heaping teaspoon each and set aside.
Trim and finely chop two scallions.
Boil 2 cups of water, and drop in one large egg. Stir quickly with a fork to break up yolk.
Add the ramen noodle seasoning packet and stir to dissolve.
Then add garlic, ginger, scallions, and noodles. Once the noodles begin to soften add the soy sauce, rice vinegar, sesame oil, black pepper, and chili oil. Turn down heat to simmer. Cook noodles until done – about 2 mins.
Serve hot and enjoy!
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