Ramen Hot and Sour Soup

personalchef's Note:

I am a hot and sour soup SNOB, for sure! I could eat it every day, but since I live 47 miles from the closest Chinese restaurant, and I'm on a budget as far as buying ingredients...I dreamed this up, and trust me, it is yummy. Not the real thing for sure, but it satisfies my cravings. I use Maruchan Ramen in either the oriental or shrimp flavor. You can use any brand rice vinegar, seasoned or unseasoned, and for the heat, I use only Sriracha HOT Chili Sauce. (or as we call it, rooster sauce, because of the picture of the rooster on the bottle.)

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 1

• 1 (3 ounce) package ramen noodles
• 2 cups water
• 1⁄8; cup mushroom , thinly sliced
• 1 tablespoon rice vinegar
• 1⁄8; teaspoon chili sauce
• 1 egg , beaten
• 1⁄8; cup meat , cooked, sliced thinly. (optional)
• 1 green onion , light and dark green parts, sliced thin

Directions:

1. Put 2 cups of warm water in saucepan. Add Ramen Noodles and Mushrooms. Bring to boil.
2. Add Rice Vinegar and Chili Sauce, cook till noodles are tender, about 5-7 minutes. Turn heat down to medium.
3. Add the sliced meat if desired. You can use beef, pork, or uncooked small shrimp.
4. Very slowly drizzle in the beaten egg so that it kinda forms a solid mass on top of the soup. Once the egg is kinda solid, stir the soup, incorporating the egg.
5. Pour into bowl and sprinkle sliced onion on top.
6. ******Note, Adjust the Vinegar and the Chili Sauce according to your taste.

Reviews

[Cilantro in Canada]

I made this for my daughter for lunch today. I made as directed but added a little corn and sesame oil. It was easy and fast and tasted great. Thanks for the recipe.

[*Parsley*]

Excellent little creation.... even though it's not like the "real thing." It still has a great hot/sour flavor and yes, it WILL satisfy the craving. I used chicken broth for the water (and tossed out the flavor packet) and pork for the meat. I didn't measure the meat or mushrooms, but I know I used a bit more than 1/8 cup of each. I love the versatility of this recipe. You can change it up each time you make it. Thanx for sharing! Yum!