Ramen Noodle Soup

Sarah, you think I put a lot into my cooking?  Hah!  I do this one a lot more often than I do eggrolls.

3-5 cups of water, brought to boil in medium pot
1/2 to 1 cup frozen vegetables
1-2 Ramen Noodle soup packages
1-2 eggs

All measurements are guestimates. [like you hadn’t already noticed.]  I don’t generally bother with a measuring cup for this one.

Toss frozen vegetables into the water while waiting for it to boil.  Add ONE of the foil seasoning packets to the water.  When water reaches a boil add noodles.  I crack the eggs right into the pot as soon as the noodles are in and let them cook intact.  If you stir, do so carefully.  I don’t bother.  Cook until noodles are soft.  Serve.  From pulling the pot out of the cupboard until putting it on the table – about 10 minutes.

Each soup package will feed about two people, so this should feed a family of 4.  You’ll notice it covers all three of the main food groups – grains, vegetables, and meat.  I like to undercook the eggs.  You may like it better if you beat the eggs then drizzle them in.  I generally put the second seasoning packet out to sprinkle on for those who like it salty.

I invented this one while living in the dorms as a college student, but the kids love it.
Alice