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1
Crush the ramen noodles into small pieces and set aside.
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2
Beat the eggs with the sesame oil (if using) and set aside.
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3
Mix the cornstarch with 1/4 cup water and set aside.
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4
In a large saucepan, add 6 cups broth or water and the frozen vegetables.
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5
Bring to a boil.
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6
Add the crushed noodles and the broth packet and buillion cubes (if using) and boil for an additional 3 minutes.
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7
At this point add any additional optional ingredients you might be using (i. e., shrimp, chicken, etc.)
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8
then return to the boil.
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9
Pour in the eggs and stir the soup.
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10
This will make the egg drops.
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11
Return to the boil.
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12
Stir the cornstarch mixture again and then, while stirring the soup, slowly pour in.
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13
Stir a few more times and let boil for about another 30 seconds or so.
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14
Ladle into bowls and top with crispy chow mein noodles, if desired.
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15
If you refrigerate any leftovers and find it's thickened up too much, just add a bit more water or broth when reheating.
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16
NOTE: You can substitute water for all or part of the broth.
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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.
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18
If you like a milder flavored broth, use less buillion seasoning.
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19
VEGETARIAN VERSION: Use water instead of broth and do not use the ramen noodle flavoring packet.
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20
Instead, flavor the broth with 6 teaspoons of KOSHER chicken-flavored seasoning powder.
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21
(You should be able to find it in the kosher food section in your supermarket).
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22
If you check the label, you'll find that the kosher broth mixes use NO meat products whatsoever.
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23
Add tofu if desired, and you're all set.
