Featured Recipe

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 1

Over medium heat, heat olive oil and cook the shallot, garlic, ginger and tomatoes until the tomatoes start to break down.

 

 

STEP 2

Add water and bring it to a boil then simmer. Stir and continue to cook until the tomatoes are softened.

 

 

STEP 3

Flavor the broth with 5 ramen seasoning packets and rice vinegar. Mix to thoroughly combine.

 

 

STEP 4

Add the dry ramen noodles and cook for 3-5 minutes.

 

 

STEP 5

Once the noodles are cooked, slowly pour in the egg mixture. Allow the egg to cook before stirring.

 

 

STEP 6

Garnish with green onion and serve immediately.