Fast Recipes: Egg-Drop Soba "Ramen" With Veggies
A simple egg drop ramen noodle soup made with soba noodles. It's super quick and perfect for busy weeknights.
Servings 6
Calories 333kcal
Ingredients
- 8 ounces buckwheat soba noodles one package of 3 rolls
- 8-10 cups chicken stock or vegetable, I used 8 cups broth and 2 cups water
- 1 pound frozen mixed vegetables 4-5 cups
- 4 eggs
- salt and pepper if necessary
Optional Fancifications
- cilantro
- soy sauce
- sesame oil
- sesame seeds
- nori (seaweed)
- rice vinegar
- sriracha
- red pepper flakes
- green onion
Instructions
- Pour broth/water into a large sauce pot and bring to a boil. Add buckwheat soba noodles and cook for about 6 minutes, then add eggs (crack them into a cup or bowl first to check for shell pieces). You can stir them around right away (for wispy egg-drop like soup), or let them chill for 30-seconds or so and then scramble them a bit (for a few firmer pieces of egg).
- Finally, after about two minutes, toss in the vegetables and stir until they’re warm, about 2 more minutes. DINNER IS SERVED.
- NOTES: For added flavor, stir in some soy sauce, sesame oil, red pepper flakes, or sriracha, or top with green onions, cilantro, sesame seeds, or strips of nori (seaweed). Enjoy!
Nutrition
Calories: 333kcal | Carbohydrates: 50g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 834mg | Potassium: 632mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4007IU | Vitamin B1: 0.4mg | Vitamin B2: 1mg | Vitamin B3: 7mg | Vitamin B5: 1mg | Vitamin B6: 0.4mg | Vitamin B12: 0.3µg | Vitamin C: 9mg | Vitamin D: 1µg | Vitamin E: 0.4mg | Vitamin K: 1µg | Calcium: 58mg | Copper: 0.4mg | Folate: 74µg | Iron: 3mg | Manganese: 1mg | Magnesium: 70mg | Phosphorus: 285mg | Selenium: 16µg | Zinc: 2mg | Choline: 116mg