Awesome Egg-Drop Vegetable Ramen Soup

Over the years I kept adding more things to those packs of ramen soup, and ended up with this recipe - quick, nutritious, and something even my boys will eat. The peanuts stay crunchy and add a nice contrast to the texture.

• Ready In: 27 mins
• Serves: 4-6

Ingredients

• 3  cups water
• 1 (3 ounce) package  ramen noodles (Oriental style)
• 1  vegetarian bouillon cube (1 cup)
•  garlic powder
•  onion powder
•  five-spice powder
•  pepper
• 4  ounces peanuts
• 4  ounces frozen broccoli
• 4  ounces frozen cauliflower
• 4  ounces frozen corn
• 4  ounces  frozen peas
• 2  large eggs
• 1  teaspoon  toasted sesame oil
•  soy sauce or  hoisin sauce

Directions

1. In a large casserole dish or saucepan, heat water to a boil (on stove or microwave).
2. Add bouillon and spices; noodles (save seasoning packet for later); broccoli and cauliflower; bring back to a boil (or microwave for 5 minutes).
3. Add peanuts, peas and corn and bring back to a boil (or nuke for 3 min).
4. Add eggs and stir well, and bring back to a boil (or microwave 2 min).
5. Add seasoning packet from ramen soup, soy or hoisin sauce, and sesame oil, stir well, and serve.