Sweet and Sour Egg Drop Soup

Ingredients

• 5 cups water

• 1 (4 1/3 ounce) package lipton chicken noodles and sauce
• 1 whole chicken bouillon cube, soup base

• 1 (1 ounce) packet ramen noodle seasoning (I used mushroom)
• 1 dash black pepper
• 1 dash dried onion flakes
• 3 large egg whites
• 1 large egg yolk
• 1 piece imitation crabmeat, leg sliced into rounds
• 1/8 cup diced carrot
• 1 pinch ground ginger
• 1 teaspoon red French dressing (for sourness)
• 1-2 tablespoon of your favorite sweet and sour sauce (for sweetness)
• 1 tablespoon ketchup (for tangyness)
• 5-10 dashes of tabasco hot pepper sauce (for heat)
• 2 tablespoons cornstarch
• 4-5 tablespoons cool water

Directions

1. 1

   Bring water to a rumbling boil in a saucepan.

2. 2

   Stir in package of chicken noodles, soup base cube, Ramen seasoning packet, pepper, and dehydrated onion.

3. 3

   When seasonings are dissolved and noodles are tender but not too soft, beat egg whites and yolk with a whisk. Slowly add beaten eggs by swirling them into the broth with your whisk. It should take the whisk 4 or 5 trips to get them all inches.

4. 4

   When eggs are done, mix cornstarch and water. Slowly add cornstarch mixture while stirring to thicken soup. (Make sure there’s enough water so you don’t create a batter. You don’t want lumps or dumplings forming.).

5. 5

   Add ginger, red French dressing, sweet and sour sauce, ketchup, and hot pepper sauce sauce to taste, stir well.

6. 6

   Add carrot and crab meat. (I used cooked, leftover carrots. If you only have fresh carrots, cut them and then microwave until tender with a bit of water in a glass dish covered with plastic wrap.).

7. 7

   Reduce heat to medium and cook a few minutes, until heated through.