airbornranchdressing

boobpinch:

this takes ten minutes to do: cut tomatoes and put them in a pot with some water and a bouillon fish cube (or veggie cube), put the heat on so it starts to boil. Then crack a couple of eggs into a small bowl and stir them until they are clear. Now; drip small amounts of the egg blend into the boiling water - they will stiffen into egg lumps (lumps that the chinese call egg flowers). The last thing you do is adding rice noodles into the soup with some chili pepper and wait until they are soft. You can also put some vinegar on it before you eat it, but not too much. :) 

EDIT: my friend Xin told me I should have fried the tomatoes in some oil first to make the colour of the soup more red, which is more typical for chinese ramen. Next time :)