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Before you jump to Ramen Noodle Egg Drop Soup recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.
Remember when the only people who cared about the ecosystem were tree huggers along with hippies? Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more eco-friendly we won’t be able to resolve the problems of the environment. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, primarily by making your kitchen more green.
A large amount of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can easily cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is definitely something we can all do, without difficulty. A lot of it is basically using common sense.
We hope you got insight from reading it, now let’s go back to ramen noodle egg drop soup recipe. To cook ramen noodle egg drop soup you only need 5 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Ramen Noodle Egg Drop Soup:
- Use 1 package Ramen noodles
- You need 3 cups water
- You need 1-2 Tbsp butter
- Provide 2 eggs
- Get to taste Light or heavy cream
Steps to make Ramen Noodle Egg Drop Soup:
- Boil Ramen noodles in 3 cups of water with flavor packet.
- Remove noodles and add 1 to 2 Tbsps butter to boiling broth.
- Scramble 2 eggs and slowly drizzle into hot broth. Slowly stir to encourage egg to cook in long thin strips.
- Allow to cook for about a minute. Return cooked noodles to broth and allow to reheat.
- Serve in a bowl with cream poured on top.
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