Egg drop noodle soup
Makes 4 servings
This Chinese classic is simplified for speedy preparation; and by adding lots of noodles, it becomes a substantial meal.
1 can (49 ounces) fat-free, low-sodium chicken broth
2 tablespoons soy sauce
2 ounces (about 1 cup) stemmed oyster mushrooms, caps cut into ½-inch strips
½ cup red bell pepper in 1 ½-inch by 1/8-inch strips
1 carrot, coarsely shredded
½ cup frozen baby peas, thawed
1 scallion, minced
2 cloves garlic, minced
Dash of ground white pepper, or to taste
3 ounces ramen noodles
2 eggs, lightly beaten
1 teaspoon dark sesame oil, or to taste
Toasted sesame seeds and thin scallion slices for garnish
Pour the chicken stock into a Dutch oven or soup pot; stir in the soy sauce. Cover and bring to a boil over high heat. Stir in the mushrooms, bell pepper, carrot, peas, scallion, garlic, pepper, and noodles. Cover and cook until the vegetables and noodles are nearly tender, about 2 to 3 minutes. As the noodles cook, stir occasionally with a fork to separate.
Reduce the heat to medium. Add the eggs slowly, pouring in a very thin stream while stirring briskly and constantly. Continue stirring until the eggs cook and form shreds, about 2 minutes. Stir in the sesame oil. Taste and adjust the seasoning.
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