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#11726429 - 07/16/16 05:01 PM egg drop soup----ramen style
smooth move Offline
Extreme Angler

Registered: 10/14/12
Posts: 1234
Loc: bayou vista,tx
anyone do this? i like it with a shot of lea & perrins and chopped green onion on top. also, i like the beef flavor.

Edited by smooth move (07/16/16 05:02 PM)
es le bon ton roulet

#11727048 - 07/17/16 05:52 AM Re: egg drop soup----ramen style [Re: smooth move]
RedRanger Offline
burro desagradable

Registered: 08/20/03
Posts: 23366
Loc: Frisco, Texas
I put one egg in my ramen when I cook it, adds flavor and protein.

#11727644 - 07/17/16 03:56 PM Re: egg drop soup----ramen style [Re: smooth move]
TreeBass Offline
Lt. Dan

Registered: 06/19/06
Posts: 45363
Loc: Central Texas
Yep, been doing it for years. I also add onion and sometimes chopped ham as well. Hot sauce and a dash of soy sauce makes it better as well. thumb

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and fishing stories that my kids can share with others
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#11727786 - 07/17/16 06:11 PM Re: egg drop soup----ramen style [Re: smooth move]
Luke57 Offline
Extreme Angler

Registered: 04/06/09
Posts: 1676
Loc: Aledo Tx
Simple soup low sodium chicken stock any veggies and drizzle I egg whites for protein
Save our planet it's the only one with beer

#11749737 - 07/30/16 06:21 AM Re: egg drop soup----ramen style [Re: smooth move]
river-rat Offline
TFF Guru

Registered: 01/05/09
Posts: 10764
Loc: Centex
All the time, deffinetly add some soy sauce to it
"I have not failed, I just found 10,000 ways it won't work". Thomas Edison

#11749855 - 07/30/16 09:09 AM Re: egg drop soup----ramen style [Re: smooth move]
Cast Offline
TFF Celebrity

Registered: 07/31/12
Posts: 7848
Loc: North Texas - God's Country
I like to add peas and carrots.

#11750030 - 07/30/16 11:26 AM Re: egg drop soup----ramen style [Re: smooth move]
Kattelyn Offline
TFF Guru

Registered: 02/11/09
Posts: 34226
Loc: Mansfield-ish
I'm a sucker for tonkotsu ramen and occasionally shoyu ramen. Slightly more involved. wink

But the slices of fresh chashu would make you sell your mother's soul for more. But the process is so involved, it's rare I'll attempt making it at home. Normally I'll just go out.


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