Egg drop soup with ramen noodles – When the picture looks better than what’s served
And often times, vice versa. I’m no photographer and often times a dish looks and tastes way better than the pictures. It’s all smoke and mirrors really….
Or is that steam? :P The picture without the haze looks even worse, though:
Ew. The kids love it, though, so who am I to argue really? It takes 10 minutes to make and if I’m going to serve them ramen noodles, I might as well stuff it with veggies, right?
Makeshift “Egg Drop Soup” with Ramen Noodles
- Cheap, crappy ramen noodles, any flavor
- A couple eggs for each bag of ramen
- Veggies such as peppers, onions, peas, and/or carrots (for carrots or other hard, raw veggies, I would suggest frozen or canned so they don’t need additional cooking time)
- Water or stock for boiling
- Boil water.
- Crack eggs into a small bowl and gently scramble.
- Add ramen to the boiling water.
- Return to simmer. (Don’t boil or when you add your eggs, they’ll immediately cook and harden into thicker chunks instead of small strands.)
- If using any frozen veggies, go ahead and add them.
- To add eggs, you have some options. While gently stirring the soup, slowly drizzle in the egg, continuing to stir the water until the eggs start to hold form as thin strands of egg. You can also pour the eggs through a small slotted spoon or strainer to get thinner strands.
- Cook for another few minutes. Specific, huh? About 5 minutes is usually sufficient for the frozen veggies to be heated and the noodles and eggs to be cooked, but if it’s not, just cook a little longer and/or bring your temperature higher.
- Season appropriately, whether that’s with the little packets or with your own preferred spices.
The youngest loves having larger chunks of eggs and not much “juice,” as she calls it, so you can tell the lower right-hand blue bowl (which is also the last picture) is hers. I just pour some of the egg directly into the middle of my simmering water and stir around the outside of the pan so the middle bits don’t get mixed and she’s made happy simply by large egg chunks, ha.
Chinese eggroll nachos
Quite often, it seems, I’ll plan on making one dish and it ends up morphing into another. Maybe I realize I’m out of an ingredient or a recipe isn’t going right at all or sometimes, I run out of time and need a dish ready to prepare *now,* not half an hour from now.
These nachos ended up being a result of all three. I had spent quite a bit of time preparing the filling for pseudo-eggrolls and was already running out of time to roll them. About three eggroll wrapper attempts in, I discovered that it just wasn’t happening. My wrappers were cracking and tearing from being in the fridge too long.
I didn’t have time to create something completely new for supper and instead, tossed in the extra ground pork I had, left out the carrots I hadn’t mixed in yet, and dumped it over tortilla chips with a dollop of sour cream.
I stuffed some into a part of a package of wonton wrappers, but gave up there, too, and ended up frying the rest of the wontons and eggroll wrappers (cut into quarters) into “chips.” I don’t seem to have a picture of that, but wonton chips rock anyway and seemed even more fitting for these “nachos.”
(^ I took that picture by request of one of the little ones ’cause she said it looked pretty. It was just a snapshot to please her or I probably would’ve cleaned up the stray meat scattered on the table next to the bowls. Oops.)
Recent Comments