Elevated Ramen Egg Drop Soup (Print Version)

A quick 15-minute comfort dish featuring instant ramen transformed into silky broth with tender egg ribbons and fresh vegetables.

# What You Need:

→ Broth Base

01 - 2 cups (480 ml) water
02 - 1 package (85 g) instant ramen noodles (any flavor)
03 - 1 ramen seasoning packet
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 (optional)

→ Vegetables & Garnishes

08 - 1/2 cup (50 g) baby spinach or bok choy, chopped
09 - 2 scallions, thinly sliced
10 - 1/2 cup (60 g) corn kernels (fresh, frozen, or canned)
11 - 1 teaspoon toasted sesame seeds
12 - Freshly ground black pepper, to taste

# How-To Steps:

01 - In a medium saucepan, bring the water to a boil. Add the ramen noodles and the seasoning packet. Cook for 2 minutes, stirring occasionally.
02 - Stir in the soy sauce and sesame oil. Add the spinach (or bok choy) and corn; simmer for 1 minute.
03 - In a small bowl, whisk together the eggs and milk (if using) until well combined.
04 - Reduce the soup to a gentle simmer. Slowly drizzle the egg mixture into the hot soup in a thin stream, stirring gently with chopsticks or a fork to create silky ribbons.
05 - Cook for another 1–2 minutes, until the egg is just set and the noodles are tender.
06 - Ladle the soup into bowls. Garnish with scallions, sesame seeds, and black pepper. Serve immediately.

# Expert Advice:

01 -
  • It transforms a college staple into something that feels grown-up and nourishing.
  • The silky egg ribbons add richness and protein without extra effort.
  • You can raid your fridge for whatever veggies need using up.
  • It cooks in the time it takes to scroll through a few songs.
02 -
  • If you pour the eggs in too fast or the broth is boiling hard, you'll get scrambled chunks instead of ribbons.
  • Stirring gently while you drizzle is the key to those delicate, restaurant-style egg strands.
  • Adding the vegetables before the egg gives them time to soften without overcooking once the egg goes in.
03 -
  • Use chopsticks to stir the egg in rather than a spoon—they give you more control and create finer ribbons.
  • If you want a thicker, creamier broth, whisk a teaspoon of cornstarch into the egg mixture before drizzling it in.
  • Taste the broth before adding the seasoning packet—sometimes half is enough, especially if you're using soy sauce too.
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