When the temperature starts to dip, I love making simple, filling soups. This recipe was developed out of a craving for Cup-of-Noodles (hold the artificial stuff) and a need to use up some carrots and cilantro I had sitting in the fridge. When inspiration hits, I typically season everything by taste, so please consider the measurements provided below as suggestions.
- 8 cups of chicken or vegetable broth
- 2 packages of Ramen, throw out the seasoning packet
- Tablespoon(ish) soy sauce
- Teaspoon(ish) fish sauce
- 6 small carrots
- 1 small container mushrooms (I used shiitake)
- 2 eggs
- 1/3 of a bunch of cilantro
- While waiting for the chicken broth to boil, peel and chop carrots into 1/4"-1/2" coins.
- Season the broth to taste with the soy sauce and fish sauce.
- Go ahead and add the carrots to the broth even if it hasn't boiled yet. They'll take longer to cook than anything else.
- Once broth is boiling, add Ramen and mushrooms. Stir occasionally, and let boil for 2 minutes.
- Give the cilantro a rough chop while you wait.
- Crack the eggs into the soup. Stir a few times to break up the eggs into bite-size pieces.
- Cook for about another minute, adding the cilantro in the last few seconds, giving it a chance to wilt slightly before serving.
Serves 6. Reheats nicely.