egg drop soup with ramen noodles recipe

Written ByJenny Smyth Posted on
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The Best egg drop soup with ramen noodles recipe

I’m so excited to share with you my family’s favorite egg drop soup with ramen noodles recipe. This dish is a staple in many Asian cultures, and I’ve adapted it to make it easy to prepare and enjoy at home. The combination of the savory broth, the soft and fluffy ramen noodles, and the delicate eggs makes for a truly satisfying meal.

My kids love helping me in the kitchen, and this recipe is always a hit with them. It’s also a great way to get in some extra vegetables, as I like to add in some chopped carrots and green onions to give it an extra boost of flavor and nutrition. The egg drop soup with ramen noodles recipe is also super versatile – you can make it in advance and store it in the fridge or freezer for later.

It’s also a great option for meal prep, as you can portion it out into individual servings and reheat as needed. I like to serve it with some crusty bread or over rice for a filling meal that’s perfect for any occasion. One of the things I love most about this recipe is how easy it is to customize.

You can add in your favorite vegetables, use different types of noodles, or even add some protein like cooked chicken or tofu. The key is to keep it simple and let the flavors shine through. And don’t even get me started on the health benefits – this dish is packed with protein, fiber, and vitamins from all the veggies.

As a busy mom, I need recipes that are quick, easy, and delicious – and this one fits the bill every time. My family loves it when we have dinner together, and this recipe never fails to impress.

Egg Drop Soup with Ramen Noodles

4.8 from 592 votes

A comforting and quick soup combining silky egg ribbons with savory broth and chewy ramen noodles. This dish is perfect for a cozy meal and comes together in under 30 minutes.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

6 cups chicken or vegetable broth
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon white pepper
3 large eggs, lightly beaten
2 packages (3 ounces each) instant ramen noodles (discard seasoning packets)
2 green onions, thinly sliced
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

👨‍🍳Directions

1In a large pot over medium-high heat, bring the chicken broth to a rolling boil.
2Stir in the soy sauce, sesame oil, ground ginger, and white pepper until well combined.
3Reduce the heat to medium-low so the broth is at a gentle simmer.
4Slowly drizzle the beaten eggs into the broth in a thin stream while stirring the soup in a circular motion with a fork or chopsticks to create delicate egg ribbons.
5Add the ramen noodles to the pot and cook for 2 to 3 minutes, stirring occasionally, until the noodles are tender.
6Stir the cornstarch slurry again, then pour it into the soup and cook for 1 more minute until the broth thickens slightly.
7Remove the pot from the heat and ladle the soup into bowls.
8Garnish each serving with sliced green onions and serve immediately.

🔧Equipment

Large pot
Whisk
Ladle
Measuring spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 140mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 14g

📝Notes

For a richer flavor, use homemade broth. Adjust soy sauce to taste. The egg ribbons form best when the broth is at a gentle simmer, not a full boil.

Watch Video Of How Egg Drop Soup with Ramen Noodles Works

This egg drop soup with ramen noodles recipe is a staple in our household – it’s easy to make, delicious, and packed with nutrients. I love serving it at family gatherings or potlucks because everyone always raves about how good it tastes.

Plus, it’s super easy to customize with your favorite ingredients. If you’re looking for a new recipe to try out this week, give this one a shot – your taste buds (and your belly) will thank you!

❓ Frequently Asked Questions About Egg Drop Soup with Ramen Noodles

Q: What is egg drop soup?

Egg drop soup is a traditional Chinese soup made with chicken broth, eggs, and sometimes noodles or other ingredients.

Q: What kind of noodles should I use?

I recommend using ramen noodles for this recipe – they’re easy to find in most grocery stores and work perfectly with the savory broth.

Q: Can I make this recipe without eggs?

No problem! You can substitute in some silken tofu or additional vegetables if you prefer a non-egg version.

Q: How do I store leftover egg drop soup?

You can store leftover egg drop soup in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q: Can I reheat egg drop soup safely?

Yes – just reheat it on low heat until warmed through, making sure not to overcook the eggs or noodles.

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