Tomato Egg Drop Soup Ramen
Tomato Egg Drop Soup Ramen
Serves: 5
Cook Time: 30 minutes
Ingredients
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 inch knob ginger, grated
- 5 large tomatoes, diced
- 7 cup water
- 3 eggs, whisked
- 1 teaspoon rice vinegar
- 5 pack Sapporo Ichiban Chicken Flavor Ramen
- Green onion, for garnish
Directions
STEP
Over medium heat, heat olive oil and cook the shallot, garlic, ginger and tomatoes until the tomatoes start to break down.
STEP
Add water and bring it to a boil then simmer. Stir and continue to cook until the tomatoes are softened.
STEP
Flavor the broth with 5 ramen seasoning packets and rice vinegar. Mix to thoroughly combine.
STEP
Add the dry ramen noodles and cook for 3-5 minutes.
STEP
Once the noodles are cooked, slowly pour in the egg mixture. Allow the egg to cook before stirring.
STEP
Garnish with green onion and serve immediately.
