Print: Creamy Chicken Instant Ramen

Spruce up that instant chicken ramen by adding actual protein and veggies that yields a creamy broth. This is my take on instant ramen/egg drop soup. Top with chopped chives and crispy wonton strips if desired. They are sold as a salad topping and can be found with croutons.

Prep

12 min

Cook

20 min

Servings

Difficulty

Hard

Ingredients

1 , 3 ounce
2 cups water
0.5 cups frozen peas and carrots
1 large egg
2 tablespoons mayonnaise

Instructions

1 Break up noodles and place in a microwave safe bowl. Add water and frozen veggie mix. Microwave on high 7 minutes.
2 Meanwhile whisk egg, mayonnaise, and season packet from the instant ramen together in a large bowl.
3 Temper egg mixture by ladling 1/4 cup of the boiling water from the noodles, whisking until combined. Ladle another 1/4 cup of the boiling water whisking until egg is "cooked" and completely incorporated.
4 Add remaining liquid and the noodles. Let sit until the noodles have absorbed the majority of the liquid, about 3 minutes.
5 Ladle into 2 serving bowls and serve immediately.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/creamy-chicken-instant-ramen