Ramen Egg Drop Soup
A comforting and easy-to-make egg drop soup using expired instant ramen, ensuring food safety and reducing food waste.
5
Prep Time (min)
10
Cook Time (min)
15
Total Time (min)
4
Servings
Ingredients
- 2 packets of expired instant ramen noodles
- 4 cups chicken or vegetable broth
- 2 eggs, beaten
- 1 cup sliced mushrooms
- 1 cup spinach leaves
- 2 green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Difficulty:Easy
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
Cook the expired instant ramen noodles according to package instructions. Drain and set aside.
2
In a large pot, bring the chicken or vegetable broth to a boil.
3
Add the sliced mushrooms and simmer for 3-4 minutes until softened.
4
Stir in the cooked ramen noodles, spinach leaves, green onions, soy sauce, sesame oil, salt, and pepper. Cook for an additional 2 minutes.
5
Slowly pour the beaten eggs into the soup while stirring gently. Cook for another minute until the eggs are cooked through.
6
Remove from heat and let the soup sit for a couple of minutes to allow the flavors to meld.
7
Serve hot and enjoy!