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cheesy ramen egg drop soup

ChaplainChappell avatar
Recipe by
Larry Chappell
@ChaplainChappell
Collinsville, OK

I really enjoy Egg-Drop soup. I make mine using a recipe I got off YouTube. I wanted to try to add a little variety to it, so I added the Cheese Melt. This is now my favorite soup to make. It takes hardly any time at all. The eggs add protein to it, and it is economical to make. Depending on where you buy your ingredients, it will only cost about $1 to $1.25 to make the whole pot. Add crackers and you might have $1.50. So, for less than 40 cents a bowl, that is a very economical meal. So far, everyone that has tried it has loved it. I hope you do to.

yield 4 serving(s)
prep time 3 Min
cook time 5 Min
method Stove Top

Ingredients For cheesy ramen egg drop soup

  • 1 pkg
    beef ramen soup mix
  • 2 lg
    eggs
  • 1 tsp
    italian seasoning
  • 1 tsp
    garlic powder
  • 1/2 inch slice
    velveeta or cheese melt cut up into chunks
  • 2 c
    water

How To Make cheesy ramen egg drop soup

  • 1
    Break up the Ramen soup, while inside the packet, using a mallet ( I usually use the handle of my heavy butcher Knife)
  • 2
    Pour Ramen into a small saute pan and add all dry ingredients, including Soup packet out of Ramen package.
  • 3
    Add two cups of water
  • 4
    Put over medium heat and bring to a roiling boil. While this is heating up, crack open the two eggs into a cup, and whisk with a fork, as if you were going to make scrambled eggs.
  • 5
    When soup reaches a roiling boil, slowly add the egg mixture while stirring the soup. The egg will cook instantly in the boiling water.
  • 6
    Add the Velveeta or Cheese Melt and stir until cheese is completely melted. Once melted turn off the heat. Note: You can add peas to the soup at the same time as the cheese if you like.
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