A take on egg-drop soup from two corners of the globe. Not traditional by any means of the word, but still invariably delicious.
- 1 3-oz package instant ramen noodles
- 1 egg
Cook ramen according to package directions.
Crack an egg into a bowl and whisk until white and yolk are combined.
Pour egg slowly into hot broth while whisking vigorously to form strands of egg.