The classic Better Homes and Gardens cookbook has a great recipe for hot and sour soup, but I seldom have the ingredients, like tofu, to make it properly. One day I got the inspiration to combine this recipe with my ramen soup, and the result was a very simple, yummier version of ramen noodle soup!
In a saucepan, combine:
1 3/4 cup water
2 tbsp rice vinegar or white vinegar
1 tbsp soy sauce
1/2 tsp sugar
dash of ground ginger
1/4 tsp black pepper
ramen soup flavoring (I like to use beef flavor)
Bring to a boil, add the noodles, and boil for 3 minutes.
In a separate cup, stir together 1 tbsp cornstarch and 1 tbsp water with a fork. Pour this in the soup and cook until thick and bubbly.
In the same cup, beat one egg. Pour the egg into the soup in a steady stream and then stir to create shreds.
Add 1 tbsp thinly sliced green onion, if desired.