Sweet and Sour Egg Drop Soup

READY IN: 30mins
SERVES: 8-10
YIELD: 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups water
  • 1
    (4 1/3 ounce) package lipton chicken noodles and sauce
  • 1
    whole chicken bouillon cube, soup base
  • 1
    (1 ounce) packet ramen noodle seasoning (I used mushroom)
  • 1
    dash dried onion flakes
  • 3
    large egg whites
  • 1
    large egg yolk
  • 1
    piece imitation crabmeat, leg sliced into rounds
  • 18
    cup diced carrot
  • 1
    teaspoon red French dressing (for sourness)
  • 1 -2
    tablespoon of your favorite sweet and sour sauce (for sweetness)
  • 1
    tablespoon ketchup (for tangyness)
  • 5 -10
    dashes of tabasco hot pepper sauce (for heat)
  • 2
    tablespoons cornstarch
  • 4 -5
    tablespoons cool water
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DIRECTIONS

  • Bring water to a rumbling boil in a saucepan.
  • Stir in package of chicken noodles, soup base cube, Ramen seasoning packet, pepper, and dehydrated onion.
  • When seasonings are dissolved and noodles are tender but not too soft, beat egg whites and yolk with a whisk. Slowly add beaten eggs by swirling them into the broth with your whisk. It should take the whisk 4 or 5 trips to get them all inches.
  • When eggs are done, mix cornstarch and water. Slowly add cornstarch mixture while stirring to thicken soup. (Make sure there’s enough water so you don’t create a batter. You don’t want lumps or dumplings forming.).
  • Add ginger, red French dressing, sweet and sour sauce, ketchup, and hot pepper sauce sauce to taste, stir well.
  • Add carrot and crab meat. (I used cooked, leftover carrots. If you only have fresh carrots, cut them and then microwave until tender with a bit of water in a glass dish covered with plastic wrap.).
  • Reduce heat to medium and cook a few minutes, until heated through.
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