Egg Drop Ramen
Egg Drop Ramen is SO EASY! A quick, comforting bowl of silky egg strands and tender noodles in flavorful broth, perfect for a satisfying weeknight dinner.
Equipment
- Medium-sized saucepan
- Whisk or fork
- Measuring cups and spoons
- Serving bowls
Ingredients
- 2 cups low-sodium chicken broth or vegetable broth for a lighter option
- 1 package plain ramen noodles discard the seasoning packet
- 1 egg lightly beaten
- 1 teaspoon soy sauce plus more to taste
- 1 tablespoon chopped chives optional
Instructions
- Start by pouring 2 cups of low-sodium chicken or vegetable broth into a medium-sized saucepan. Bring the broth to a gentle boil over medium heat.
- Once the broth is boiling, add the plain ramen noodles. Cook according to the package instructions, usually about 3-4 minutes, until the noodles are tender yet still chewy.
- While the noodles are cooking, lightly beat the egg in a small bowl with a whisk or fork until well combined.
- When the noodles are almost done, reduce the heat to low. Slowly drizzle the beaten egg into the broth while stirring gently with a fork. This will create delicate strands of egg, giving you that classic egg drop effect.
- Add 1 teaspoon of soy sauce to the soup, stirring to combine. Taste the broth and adjust the seasoning with additional soy sauce if desired.
- Ladle the Egg Drop Ramen into serving bowls. If desired, sprinkle the top with chopped chives for an added touch of flavor and color.
Notes
- Drizzle the egg slowly into the broth to create perfect silky strands and avoid clumping.
- Use low-sodium broth to control the saltiness and keep the soup light.
- Customize with toppings like cooked chicken, tofu, or veggies for extra protein and flavor.
- Reheat leftovers gently on low heat to prevent noodles from becoming mushy.
- Substitute gluten-free noodles to make this recipe gluten-free.