Egg Drop Ramen Soup is a warm and comforting dish that’s super easy to make. It features soft ramen noodles, fluffy eggs, and a tasty broth that will brighten your day.
This soup is perfect for chilly nights or when you need a quick meal. I love cracking the eggs right in the soup and watching them swirl around—it’s like a mini cooking show at home!
Key Ingredients & Substitutions
Chicken Broth: Chicken broth gives a rich flavor to this soup. You can use vegetable broth if you’re looking for a vegetarian option, or homemade broth for a fresher taste. If in a pinch, water with soy sauce can work too!
Instant Ramen: While instant ramen is quick, feel free to use fresh ramen noodles for a chewier texture. Just adjust the cooking time, as they cook faster than the Instant variety. You can also try egg noodles or soba noodles for a twist.
Eggs: The eggs add creamy texture. You may substitute with silken tofu for a vegan version. Just crumble it into the soup at the end for that creamy effect without eggs.
Mushrooms: While optional, mushrooms add umami to the dish. If you’re not a fan, try adding fresh spinach, bok choy, or other veggies for extra nutrients and flavor.
How Do You Create Perfect Egg Ribbons in Soup?
Making those beautiful ribbons of egg is simple! Here’s how to get it just right:
- After adding the noodles and broth ingredients, reduce the heat to low before adding the eggs. This prevents the eggs from cooking too quickly.
- Crack each egg into a bowl first to avoid any shell bits. Then, pour it slowly into the gently bubbling soup.
- Stir the soup gently in a circular motion as you add the eggs. This helps them disperse and form those lovely ribbons.
- Let the eggs cook untouched for a couple of minutes until they are set, which gives you that fluffy texture.
Enjoy making your Egg Drop Ramen Soup just the way you like it! It’s satisfying and perfect for any time of the year.
Egg Drop Ramen Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken broth (or vegetable broth)
- 1 package instant ramen noodles (discard seasoning packet or reserve for another use)
- 2 large eggs
- 1/2 cup sliced mushrooms (optional)
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Egg Drop Ramen Soup takes about 10 minutes to prepare and just 10 minutes to cook, making it a speedy option for lunch or dinner. In total, you’ll spend about 20 minutes from start to finish. Perfect for those busy days!
Step-by-Step Instructions:
1. Boil the Broth:
Begin by pouring the chicken broth into a medium pot and bringing it to a gentle boil over medium heat. This will create a delicious base for your soup.
2. Add the Mushrooms:
If you’re using mushrooms, add them to the boiling broth and let them cook for about 3-4 minutes. This will allow them to soften and infuse their flavor into the broth.
3. Cook the Noodles:
Now it’s time to add the ramen noodles to the pot. Cook them according to the package instructions, which usually takes about 3 minutes, until they’re just tender but not mushy.
4. Flavor the Broth:
Once the noodles are cooked, stir in the soy sauce and sesame oil (if using) to give your broth a delicious boost of flavor.
5. Create Egg Ribbons:
Reduce the heat to low, and carefully crack the eggs directly into the soup, one at a time. Use a fork or chopsticks to gently stir the soup in a circular motion after each egg is added. This will help create those beautiful egg ribbons!
6. Cook the Eggs:
Let the eggs simmer in the broth for about 1-2 minutes, or until they set and form delicate strands. This adds a lovely texture to your soup.
7. Season and Serve:
Finally, season the soup with salt and pepper to taste. Then, ladle the steaming soup into bowls, and generously garnish with sliced green onions for a fresh touch.
Enjoy your comforting and quick Egg Drop Ramen Soup! It’s sure to warm you up and satisfy your cravings.
Can I Use Broth from a Carton Instead of Homemade?
Absolutely! Store-bought broth from a carton is convenient and saves time. Just make sure to choose a low-sodium option if you’re watching your salt intake, as store-bought versions can sometimes be salty.
What If I Don’t Have Eggs on Hand?
No problem! You can skip the eggs entirely or substitute them with silken tofu for a creamy texture. Simply crumble the tofu into the soup near the end of cooking to warm it through.
Can I Make This Soup Spicy?
Yes! To give your Egg Drop Ramen Soup a kick, add a teaspoon of sriracha or red pepper flakes while cooking the broth. Adjust the spice level to your liking for the perfect heat!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, but be careful not to overcook the eggs when reheating!