DROP NOODLE RECIPE RECIPES

Steps:

• Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
• In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Steps:

• Fill a small Dutch oven or large saucepan with water, season with salt, and bring to a boil.
• While water is coming to a bowl, prep your vegetables. Peel 1 small yellow or red onion, halve, and thinly slice into half-moons. Smash and peel 2 garlic cloves, then finely chop. Scrape skin from one 1" piece ginger with a spoon. Thinly slice ginger; stack slices two at a time and cut into matchsticks. Line up matchsticks and cut crosswise into tiny squares. Finely chop 1 scallion; set aside for serving.
• Add 12 oz. instant ramen or other wheat noodles to the pot of boiling water and cook according to package directions until just tender. Drain in a colander and rinse under cold running water; set aside. Dry pot and reserve.
• Heat 2 Tbsp. grapeseed or vegetable oil in reserved pot over medium-high. Add onion and cook, stirring constantly, until soft and golden, about 5 minutes. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds
• Add one 28-oz. can diced tomatoes and 4 cups low-sodium vegetable broth or water to pot. Reduce heat to medium, cover pot with a lid, and cook broth until flavors have come together, 10–15 minutes.
• Meanwhile, whisk 4 large eggs, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and a pinch of freshly ground white pepper in a large measuring glass or a small bowl with a lip.
• Uncover broth and stir in 3 Tbsp. light or dark brown or granulated sugar and add ½ tsp. Diamond Crystal or ¼ Morton kosher salt. Taste and add more sugar and/or salt if needed. The broth should be slightly sweet and a little tart.
• Increase heat to medium-high and bring broth to a boil. Very slowly trickle beaten eggs into soup (no need to stir). Cook eggs until set, 30–60 seconds from when you start pouring. Remove soup from heat. The egg doesn’t need to be totally cooked through—it will continue to cook in the residual heat of the broth.
• Rinse noodles under running water again to loosen them up. Divide among 4 bowls and ladle soup over. Drizzle with toasted sesame oil or chili oil and Maggi seasoning sauce or soy sauce and top with reserved scallions.