Deborah Lee's Egg Flower Jewel Soup

1. 1

   Crush the ramen noodles into small pieces and set aside.

2. 2

   Beat the eggs with the sesame oil (if using) and set aside.

3. 3

   Mix the cornstarch with 1/4 cup water and set aside.

4. 4

   In a large saucepan, add 6 cups broth or water and the frozen vegetables.

5. 5

   Bring to a boil.

6. 6

   Add the crushed noodles and the broth packet and buillion cubes (if using) and boil for an additional 3 minutes.

7. 7

   At this point add any additional optional ingredients you might be using (i. e., shrimp, chicken, etc.)

8. 8

   then return to the boil.

9. 9

   Pour in the eggs and stir the soup.

10. 10

    This will make the egg drops.

11. 11

    Return to the boil.

12. 12

    Stir the cornstarch mixture again and then, while stirring the soup, slowly pour in.

13. 13

    Stir a few more times and let boil for about another 30 seconds or so.

14. 14

    Ladle into bowls and top with crispy chow mein noodles, if desired.

15. 15

    If you refrigerate any leftovers and find it's thickened up too much, just add a bit more water or broth when reheating.

16. 16

    NOTE: You can substitute water for all or part of the broth.

17. 17

    If you do so, add 1/2 packet of the ramen noodle seasoning and/or 1 buillion cube for each cup of water used.

18. 18

    If you like a milder flavored broth, use less buillion seasoning.

19. 19

    VEGETARIAN VERSION: Use water instead of broth and do not use the ramen noodle flavoring packet.

20. 20

    Instead, flavor the broth with 6 teaspoons of KOSHER chicken-flavored seasoning powder.

21. 21

    (You should be able to find it in the kosher food section in your supermarket).

22. 22

    If you check the label, you'll find that the kosher broth mixes use NO meat products whatsoever.

23. 23

    Add tofu if desired, and you're all set.

* Per serving · 4 servings · Values may vary.