Today we had ramen noodles with two eggs and some veggie parts:
I sauteed the veggies in a little peanut oil before adding them to the soup. During the last minute of cooking, I stirred in the two eggs, beaten.
Here’s the fairly good-looking result.
Sadly, it’s not as good as it looks. Shiitake stems I’ve used in stir-fries with heavy sauce, and the sauce covers the bitterness of the stems. Not so with ramen soup. Other mushroom stems are fine, but Shiitakes are too bitter. Next time, they’ll join the compost pile, and I’ll use some of the dried oyster mushrooms from the freezer instead.
Other than that, the soup was okay, although I wish I’d chopped the kale finer. It was hot soup on a cold winter afternoon, and we ate all of it.
I plan on doing more ramen soup experiments. Usually when I think of vegetable soup, I think of an afternoon’s undertaking making a whole stockpotful. This is a nice way to have a bowl or two of vegetable soup with some random vegetable pieces.