Egg Drop Ramen

A quick, comforting bowl of ramen made by cooking plain ramen noodles in broth and swirling in beaten egg to create silky egg ribbons. Finished with soy sauce and optional chopped chives.

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Prep Time 5

Cook Time 10

Total Time 15

Course Soup

Cuisine Asian

Servings 1 servings

Equipment

Saucepan
Bowl
Whisk or fork
Ladle

Ingredients

2 cupslow-sodium chicken brothor vegetable broth for a lighter option
1 package plain ramen noodlesdiscard the seasoning packet
1 egglightly beaten
1 teaspoonsoy sauceplus more to taste
1 tablespoonchopped chivesoptional

Instructions

In a medium saucepan, bring 2cups low-sodium chicken broth (or vegetable broth for a lighter option) to a boil over medium heat.
Add 1package plain ramen noodles (discard the seasoning packet) and cook according to the package instructions, about 3 minutes, until the noodles are tender.
Reduce the heat to a gentle simmer.
Lightly beat 1egg in a small bowl.
Stir the simmering broth gently to create a slow whirlpool, then slowly drizzle the beaten egg into the swirling broth while stirring gently to form silky egg ribbons; continue until the egg is set.
Stir in 1teaspoon soy sauce, taste, and add more soy sauce if desired.
Pour the soup into a bowl and garnish with 1tablespoon chopped chives, if using. Serve hot.

Notes

Discard the seasoning packet that comes with the ramen.
Chives are optional; add more soy sauce to taste.