Ramen Egg Drop Soup
Ramen noodles in a hot broth with ribbons of beaten egg swirled in. A warm, filling bowl that comes together in under 10 minutes.
Time
10 min
Difficulty
Easy
Serves
1-2
Ingredients 3 items
- 1 packet ramen noodles (any flavor)
- 2 eggs
- 2 cups water
- Optional: Frozen spinach or mixed vegetables, Soy sauce, Hot sauce or chili flakes, Sliced green onion, Garlic powder, A splash of vinegar for tanginess, Leftover cooked chicken or canned chicken
Equipment
- Small pot
- Fork or chopsticks
- Bowl
Allergens: Contains wheat (ramen noodles) and eggs.
Instructions
- Bring 2 cups of water to a boil in a small pot.
- Add the ramen noodles and the seasoning packet. Cook for 2 minutes, stirring to loosen the noodles.
- Beat the eggs in a small bowl or cup with a fork.
- Reduce heat to medium-low so the broth is gently simmering, not rolling.
- Slowly pour the beaten eggs into the pot in a thin stream while stirring the broth gently in one direction. The eggs will cook into silky ribbons.
- Cook for 30 more seconds. Remove from heat.
- Pour into a bowl. Add soy sauce, hot sauce, or any extras you have.
notes & tips
- The key is pouring slowly. A thin stream of egg into gently moving broth gives you the silky ribbons. Dumping the egg in all at once gives you scrambled egg chunks. Both taste fine, but the ribbons are nicer.
- Microwave version. Cook ramen in a microwave-safe bowl with water for 3 minutes. Beat egg separately, pour into the hot broth, and microwave 30 more seconds.
- Add frozen spinach. A handful of frozen spinach stirred in during the last minute adds nutrition without changing the flavor.
- Skip the seasoning packet. If you have soy sauce and garlic powder, you can make your own broth and control the sodium. Use 1 tablespoon soy sauce and a pinch of garlic powder.