Description
This Elevated Ramen Egg Drop recipe transforms a simple instant ramen into a comforting, flavorful meal with silky egg ribbons, fresh vegetables, and a flavorful broth enhanced by soy sauce and toasted sesame oil. Ready in just 15 minutes, it’s a perfect quick and nourishing dish for any day.
Ingredients
Scale
Broth and Noodles
- 2 cups water
- 1 package (3 oz) instant ramen noodles, any flavor, vegetarian if desired
- 1 seasoning packet from ramen
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
Egg Mixture
- 2 large eggs
- 1 tablespoon milk or cream (optional)
Vegetables and Garnish
- 1/2 cup chopped baby spinach or bok choy
- 2 scallions, thinly sliced
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon toasted sesame seeds
- Freshly ground black pepper to taste
Instructions
- Boil Noodles: Bring 2 cups of water to a boil in a medium saucepan. Add instant ramen noodles and seasoning packet, then cook for 2 minutes while stirring occasionally to prevent sticking.
- Add Flavor and Vegetables: Stir in soy sauce and toasted sesame oil to the broth. Add chopped baby spinach or bok choy and corn kernels, then simmer for 1 minute to soften the vegetables.
- Prepare Egg Mixture: In a small bowl, whisk together the eggs and optional milk or cream until the mixture is smooth and well blended.
- Incorporate Eggs: Reduce the soup to a gentle simmer. Slowly drizzle the egg mixture into the soup in a thin stream while stirring gently to create silky egg ribbons.
- Finish Cooking: Continue cooking for 1 to 2 minutes until the eggs are fully set and the noodles are tender.
- Serve and Garnish: Ladle the soup into bowls. Top with sliced scallions, toasted sesame seeds, and freshly ground black pepper. Serve immediately while hot.
Notes
- You can substitute milk or cream with water or broth to keep the recipe lighter.
- Use low-sodium soy sauce to control salt levels and enhance flavor.
- Feel free to add other vegetables like mushrooms or carrots for extra nutrition and color.
- For a spicier version, add a dash of chili oil or Sriracha when serving.
- This recipe is perfect for a quick weeknight meal and can be easily doubled for more servings.
