Elevated Ramen Egg Drop (Printable)

Quick, silky broth with tender egg ribbons, fresh greens, and savory sesame flavors for a comforting bowl.

# Components:

→ Broth Base

01 - 2 cups water
02 - 1 package (3 oz) instant ramen noodles, any flavor, vegetarian if desired
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

# Method:

01 - Bring water to a boil in a medium saucepan. Add instant ramen noodles and seasoning packet; cook for 2 minutes, stirring occasionally.
02 - Stir in soy sauce and toasted sesame oil. Add chopped spinach or bok choy and corn kernels, then simmer for 1 minute.
03 - In a small bowl, whisk eggs and milk or cream until fully combined.
04 - Reduce soup to a gentle simmer. Slowly drizzle egg mixture into soup in a thin stream while stirring gently to form silky ribbons.
05 - Cook for an additional 1 to 2 minutes until egg is set and noodles are tender.
06 - Ladle soup into bowls; garnish with scallions, toasted sesame seeds, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 15 minutes flat, perfect for those evenings when hunger strikes before you've even thought about dinner.
  • The creamy egg ribbons make you feel like you're eating something far more sophisticated than instant ramen.
  • It's endlessly customizable—throw in whatever vegetables you have on hand and it somehow works.
02 -
  • The egg will only become those silky ribbons if the broth is simmering gently—a rolling boil will scramble it into tiny bits, which tastes fine but misses the whole point.
  • Drizzling the egg slowly and steadily, while stirring, is the secret to those restaurant-quality ribbons that make people think you know what you're doing.
03 -
  • Invest in a bottle of good toasted sesame oil—it's one of the easiest ways to make this feel restaurant-quality.
  • Use chopsticks or a fork to stir the egg in, not a whisk; the gentle motion creates those elegant ribbons instead of tiny scrambled bits.
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