Elevated Ramen Egg Drop Soup (Printer-Friendly)

Quick-cooking Asian comfort soup featuring silky egg ribbons, instant noodles, and fresh vegetables ready in 15 minutes.

# What You Need:

→ Broth Base

01 - 2 cups water
02 - 1 package (3 oz) instant ramen noodles (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 (optional)

→ Vegetables & Garnishes

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

# How to Cook:

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 -
  • Ready in 15 minutes total, perfect for when hunger strikes and you need real food now.
  • Transforms instant ramen from guilty-pleasure into something you'll actually crave and be proud to serve.
  • The creamy egg ribbons feel luxurious but require no fancy technique, just patience and a gentle hand.
02 -
  • The egg mixture must go into a gentle simmer, never a rolling boil, or you'll get scrambled bits instead of silky ribbons, a mistake I made twice before understanding the physics.
  • Stirring constantly while adding the egg is essential, not optional, so use a whisk or fork and don't rush the pour, which sounds tedious but takes maybe 30 seconds and transforms the entire dish.
03 -
  • Add a dash of white miso dissolved into the broth for umami that makes people ask what's in this because it tastes impossibly complex for 15 minutes of work.
  • Keep the heat low enough that you can hold your hand near the pot comfortably, which sounds random but is honestly the best temperature gauge for perfect ribbon formation.
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