This Egg Drop Ramen Soup is a cozy bowl of goodness! With soft noodles, rich broth, and silky eggs, it’s like a warm hug on a chilly day.
I love how quick it is to whip up—perfect for when I need a tasty meal in no time. Plus, it’s so fun to watch the eggs swirl in the soup! 🍜😊
Key Ingredients & Substitutions
Broth: Using chicken broth gives a rich flavor, but vegetable broth is a great choice for a vegetarian option. If you’re in a pinch, low-sodium broth helps control salt levels.
Ramen Noodles: Instant ramen is quick and easy, but you can use fresh or dried ramen noodles for a more authentic taste. Just adjust cooking time as needed!
Eggs: The traditional method uses softly boiled eggs. If you’re vegan, you can skip the eggs or use silken tofu as a protein boost instead.
Plantains or Mushrooms: Sautéed plantains add a sweet touch. If you can’t find plantains, shiitake mushrooms work wonders for an umami flavor. Feel free to add any veggies you love!
Spices: Adjust the heat to your taste! If you’re not keen on spices, leave out the chili flakes or swap them with black pepper for a milder dish.
How Do I Achieve the Perfect Egg Drop Effect?
The key to a great egg drop effect is gentle pouring and stirring. Try this:
- Whisk your eggs in a bowl until smooth before adding them to the soup.
- Once your noodles are tender and the heat is off, slowly drizzle the whisked eggs into the broth.
- Gently stir with a fork or chopsticks in a circular motion to create silky strands.
Practice makes perfect! Don’t worry if it doesn’t turn out right the first time—it’s all about enjoying the cooking process.
Egg Drop Ramen Soup
Ingredients You’ll Need:
For The Soup:
- 4 cups chicken or vegetable broth
- 1 pack instant ramen noodles (discard seasoning packet or use for flavor)
- 2 large eggs
- 4-5 slices plantains or shiitake mushrooms (for topping, optional)
- 2 green onions, sliced thinly
For Seasoning:
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder or fresh grated ginger
- 1/4 tsp red chili flakes or shichimi togarashi (Japanese seven-spice), plus extra for garnish
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish (optional)
How Much Time Will You Need?
This delightful egg drop ramen soup takes about 15-20 minutes to prepare. You’ll need a few minutes to cook the broth and noodles, and while that’s happening, you can get your eggs ready. In no time, you’ll have a scrumptious bowl waiting for you!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by pouring the chicken or vegetable broth into a medium pot and bring it to a gentle boil. Next, stir in the soy sauce, sesame oil, garlic powder, ginger, salt, and black pepper. This mix will create a delightful base for your soup!
2. Cook the Noodles:
Now, add the instant ramen noodles to the boiling broth. Cook them according to the package instructions, usually about 3-4 minutes, until they are tender and delicious.
3. Boil the Eggs:
While the noodles are cooking, bring a separate small pot of water to a boil. Carefully add the eggs and reduce to a medium heat. Boil them for about 6-7 minutes for perfectly soft but set yolks. Once done, place the eggs in an ice bath to cool them down quickly, then peel and slice them in halves.
4. Prepare Optional Toppings:
If you want to add a little extra flavor, you can sauté the plantain slices or mushrooms in a skillet over medium heat until they are caramelized and browned. Set those aside to top the soup later.
5. Create the Egg Drop Effect:
Once the ramen noodles are cooked, turn off the heat. Gently drizzle the whisked eggs into the broth while stirring carefully. This will create the beautiful “egg drop” effect in your soup. If you prefer soft-boiled sliced eggs, simply add those on top instead.
6. Assemble Your Bowls:
Divide the ramen and broth into bowls. Make sure to arrange the soft-boiled egg halves on top for a nice presentation.
7. Garnish and Serve:
Finish off by garnishing with the caramelized plantain slices or mushrooms on one side, a generous sprinkle of sliced green onions, and a dash of red chili flakes or shichimi togarashi for a little kick. Don’t forget a few fresh cilantro leaves for a pop of color!
8. Enjoy!
Serve your hot egg drop ramen soup immediately and enjoy every comforting spoonful!
This recipe creates a rich, comforting ramen with silky soft-boiled eggs and caramelized plantains or mushrooms, adding sweet and savory notes complemented by fresh green onions and a slightly spicy finish. Happy cooking!
Can I Use Different Noodles for This Recipe?
Absolutely! While instant ramen is quick and convenient, you can use fresh ramen noodles or even udon noodles. Just be sure to adjust the cooking time according to the type of noodles you choose.
Can I Make This Soup Vegetarian?
Yes! Simply substitute the chicken broth with vegetable broth, and you’re good to go. You can also skip the eggs or replace them with silken tofu to keep the dish plant-based.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 2 days. If possible, keep the eggs separate to maintain their texture. Reheat in a pot on the stove or in the microwave, adding a splash of broth if it thickens too much.
Can I Customize the Toppings?
Of course! This recipe is versatile, so feel free to add your favorite toppings. Consider adding spinach, bok choy, or even corn for extra flavor and nutrition. Just make sure to adjust cooking times if you’re adding fresh vegetables!