RICHMOND, Va (WTVR) – Mary Rapoport from the Virginia Egg Council put together a delicious Ramen Noodle Soup.
Quick Chinese Ramen Noodles
Makes 2 servings ~ about 4 cups
Ramen noodles are extraordinarily long on purpose – the length symbolizes long life – both a spoon and chopsticks are used to eat and slurping is definitely allowed! Noodles may be broken (in the package) before cooking to make it easier to eat and use only half of the seasoning packet to cut down on the sodium. It’s inexpensive, easy, and low in calories, so it’s a great way to begin the New Year!
3 cups water
1 (3 – 3.5 oz.) chicken or pork flavored ramen noodles
¼ cup mushrooms: drained, canned straw mushrooms, cut in half lengthwise; soaked and sliced, dried shitake mushrooms; or plain canned mushrooms, drained
1 teaspoon sesame oil (or canola oil)
2 eggs, lightly beaten
½ cup lean cooked pork or ham, cut into strips
1 cup sliced baby bok choy (or lettuce)
¼ cup frozen peas, thawed
½ contents of noodle seasoning packet (or salt to taste)
- In medium saucepan bring water to boil.
- While in package, break up noodles. Add noodles, mushrooms and sesame oil to water. Gently boil 2 minutes, stirring occasionally to separate noodles. Reduce heat to simmering.
- Slowly pour eggs over soup surface, covering as much as possible. Do not stir. Cook 1 minute.
- Add pork, bok choy, peas and seasoning. Stir gently, keeping eggs in large soft curds as much as possible. Continue cooking until no visible liquid egg remains, about 1 to 2 minutes.
- Ladle into deep soup bowls and enjoy hot.