Sweet And Sour Egg Drop Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 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 black pepper
• 1 dash dried onion flakes
• 3 large egg whites
• 1 large egg yolk
• 1 piece imitation crabmeat, leg sliced into rounds
• 1/8 cup diced carrot
• 1 pinch ground ginger
• 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

Recipe

• 1 bring water to a rumbling boil in a saucepan.
• 2 stir in package of chicken noodles, soup base cube, ramen seasoning packet, pepper, and dehydrated onion.
• 3 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.
• 4 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.).
• 5 add ginger, red french dressing, sweet and sour sauce, ketchup, and hot pepper sauce sauce to taste, stir well.
• 6 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.).
• 7 reduce heat to medium and cook a few minutes, until heated through.