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Easy Egg Drop Ramen Soup
Appliance: Rice Cooker - 4 cup capacity and larger.
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This recipe is part of the Ramen Noodle Collection
Ingredients
   2 1/2 cups water
   1 package ramen, any flavor
   3/4 cup frozen OR 1 (8 ounce) can of mixed vegetables (optional)
   2 eggs, beaten
   1 green onion, thinly sliced (optional)


Directions
Add water to rice cooker's inner bowl. Cover and press cook button. Use steam cooking setting, if available. Bring water to a boil. Meanwhile, remove flavoring packet from noodle package and set aside.

If using frozen vegetables, add them to the water when it begins to boil. Cover again, and bring water back to a boil, 30 seconds to 1 minute.

Add noodles. Cook, stirring often to separate, for 2 minutes and 30 seconds. Do this with the lid off, if your rice cooker will operate uncovered (some do not).

While gently, but constantly stirring, add beaten eggs to noodles in a slow, steady stream. If your rice cooker will not cook with the lid open, don't worry. There is plenty of heat in the water to cook the eggs. Stir in contents of flavoring packet.

If using canned vegetables, drain them and add them with the flavoring packet.

Garnish with green onions and serve.

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