Egg Drop Chicken Ramen

Chase and I love Ramen noodle soup for lunch or dinner. Even Jessica eats her fair share of them. I started making this dish when I wanted to come up with another way to eat Ramen. Back in the mid 2000's I ate a lot of noodles since they were cheap & filling!

Ingredients:

1 package ramen noodle soup with flavor packet
2 cups water
1 teaspoon of chicken soup base*
1/2 cup chicken chopped into bite size pieces
1 egg seperated
1/2 teaspoon chives, chopped

Directions:

Pour the water into a pot and add the flavor packet and soup base.

Break up the ramen noodles and put in the pan along with the chicken.

Bring to a boil then lower heat to simmer. Let simmer until noodles are done.

Then mix the yolk in the soup while stirring and then add the egg white while stirring as well.

Place in heat proof bowls and sprinkle half the chives over the top of each bowl.

Makes enough for two unless you are really hungry and don't want to share.

*Notes:

*The chicken soup base I use is Better Than Bouillon.