CHEESY RAMEN EGG DROP SOUP
I really enjoy Egg-Drop soup. I make mine using a recipe I got off YouTube. I wanted to try to add a little variety to it, so I added the Cheese Melt. This is now my favorite soup to make. It takes hardly any time at all. The eggs add protein to it, and it is economical to make. Depending on where you buy your ingredients, it...
Provided by Larry Chappell
Categories Other Soups
Time 8m
Number Of Ingredients 6
Steps:
- 1. Break up the Ramen soup, while inside the packet, using a mallet ( I usually use the handle of my heavy butcher Knife)
- 2. Pour Ramen into a small saute pan and add all dry ingredients, including Soup packet out of Ramen package.
- 3. Add two cups of water
- 4. Put over medium heat and bring to a roiling boil. While this is heating up, crack open the two eggs into a cup, and whisk with a fork, as if you were going to make scrambled eggs.
- 5. When soup reaches a roiling boil, slowly add the egg mixture while stirring the soup. The egg will cook instantly in the boiling water.
- 6. Add the Velveeta or Cheese Melt and stir until cheese is completely melted. Once melted turn off the heat. Note: You can add peas to the soup at the same time as the cheese if you like.
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