Elevated Ramen Egg Drop Soup (Printable Version)

A quick, creamy soup with silky egg ribbons and savory Asian flavors.

# Ingredient List:

→ Broth Base

01 - 2 cups water
02 - 1 package instant ramen noodles (85 g, any flavor)
03 - 1 seasoning packet from ramen
04 - 1 tablespoon low-sodium soy sauce
05 - 1 teaspoon toasted sesame oil

→ Egg Mixture

06 - 2 large eggs
07 - 1 tablespoon milk or cream

→ Vegetables & Garnishes

08 - 1/2 cup baby spinach or bok choy, chopped
09 - 2 scallions, thinly sliced
10 - 1/2 cup corn kernels
11 - 1 teaspoon toasted sesame seeds
12 - Freshly ground black pepper to taste

# How to Make:

01 - Bring water to a boil in a medium saucepan. Add ramen noodles and seasoning packet. Cook for 2 minutes, stirring occasionally to separate noodles.
02 - Stir in soy sauce and sesame oil. Add spinach or bok choy and corn. Simmer for 1 minute until vegetables begin to wilt.
03 - Whisk together eggs and milk in a small bowl until thoroughly combined and slightly frothy.
04 - Reduce soup to a gentle simmer. Slowly drizzle egg mixture into hot soup in a thin stream while stirring gently with chopsticks or fork to form delicate ribbons.
05 - Cook for 1-2 minutes until egg is just set and noodles reach desired tenderness.
06 - Ladle soup into serving bowls. Top with scallions, sesame seeds, and freshly ground black pepper. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It transforms a 3 dollar pack of instant ramen into something that tastes like it came from a restaurant
  • The whole thing comes together in 15 minutes but feels like you actually cooked
02 -
  • The soup must be at a gentle simmer when you add the eggs or they will not form those pretty ribbons
  • Drizzle the egg mixture slowly while stirring constantly for the best texture
03 -
  • Miso paste or fish sauce adds incredible umami depth if you have it
  • Room temperature eggs incorporate into the broth more smoothly than cold ones
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