Elevated Ramen Egg Drop Soup (Printable)

Quick, creamy ramen bowl with silky egg ribbons, spinach, corn, and sesame oil for ultimate comfort in 15 minutes.

# What You Need:

→ Broth Base

01 - 2 cups water
02 - 1 package instant ramen noodles (85 g, any flavor)
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 and Garnishes

08 - 1/2 cup baby spinach or bok choy, chopped (50 g)
09 - 2 scallions, thinly sliced
10 - 1/2 cup corn kernels (60 g, fresh, frozen, or canned)
11 - 1 teaspoon toasted sesame seeds
12 - Freshly ground black pepper to taste

# Directions:

01 - Bring 2 cups water to a boil in a medium saucepan. Add instant ramen noodles and seasoning packet. Cook for 2 minutes, stirring occasionally to separate noodles.
02 - Stir in soy sauce and sesame oil. Add chopped spinach or bok choy and corn kernels. Simmer for 1 minute until vegetables begin to wilt.
03 - In a small bowl, whisk together 2 large eggs and milk or cream if using until fully combined and slightly frothy.
04 - Reduce soup to a gentle simmer. Slowly drizzle egg mixture into hot soup in a thin stream while gently stirring with chopsticks or fork to form silky ribbons.
05 - Cook for 1-2 minutes until egg is just set and noodles are tender. Avoid overcooking to maintain silky texture.
06 - Ladle soup into serving bowls. Top with sliced scallions, sesame seeds, and freshly ground black pepper. Serve immediately while hot.

# Expert Advice:

01 -
  • It takes leftover odds and ends and makes them taste like you planned something special all along.
  • The egg ribbons add this silky, comforting texture that feels fancier than the effort required.
  • You can throw it together in the time it takes to scroll through takeout menus and still feel accomplished.
  • It uses ingredients you probably already have, so theres no frantic grocery run involved.
02 -
  • If you pour the eggs in too fast or the broth is boiling hard, youll end up with scrambled egg chunks instead of ribbons, so keep that heat low.
  • Stirring while you drizzle is non-negotiable, it distributes the egg evenly and creates that silky texture.
  • Dont walk away during the egg step, it only takes seconds and you want to catch it at that perfect moment.
03 -
  • Use chopsticks instead of a spoon to drizzle and stir the eggs, it gives you more control and creates finer ribbons.
  • Toast your sesame seeds in a dry pan for 30 seconds before adding them, the flavor becomes ten times more fragrant.
  • If the seasoning packet feels too salty, use only half and boost flavor with a splash of rice vinegar or a pinch of garlic powder instead.
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