Elevated Ramen Egg Drop Soup (Printable)

A quick 15-minute Asian-inspired soup featuring silky egg ribbons, tender noodles, and fresh vegetables.

# What You Need:

→ Broth Base

01 - 2 cups water
02 - 1 package (3 oz) instant ramen noodles (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 & 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

# How To Make It:

01 - In a medium saucepan, bring the water to a boil. Add the ramen noodles and the seasoning packet. Cook for 2 minutes, stirring occasionally.
02 - Stir in the soy sauce and sesame oil. Add the spinach (or bok choy) and corn; simmer for 1 minute.
03 - In a small bowl, whisk together the eggs and milk (if using) until well combined.
04 - Reduce the soup to a gentle simmer. Slowly drizzle the egg mixture into the hot soup in a thin stream, stirring gently with chopsticks or a fork to create silky ribbons.
05 - Cook for another 1–2 minutes, until the egg is just set and the noodles are tender.
06 - Ladle the soup into bowls. Garnish with scallions, sesame seeds, and black pepper. Serve immediately.

# Expert Tips:

01 -
  • It takes pantry staples and turns them into something that tastes like you actually tried, even on your most exhausted evenings.
  • The egg ribbons make it feel fancy without any extra effort or cleanup.
  • You can adjust the flavor in a dozen directions depending on what you have in the fridge.
  • Its filling enough to be dinner but light enough that you wont feel weighed down afterward.
02 -
  • If you pour the egg in too fast or the broth is boiling hard, youll end up with scrambled egg chunks instead of ribbons, keep it at a gentle simmer.
  • Dont skip the sesame oil, its the difference between this tasting like elevated comfort food and just dressed up instant noodles.
  • If youre using canned corn, drain it first or the soup will taste oddly sweet and watery.
03 -
  • Use chopsticks to stir in the egg, they give you more control and help create finer, more delicate ribbons than a spoon ever could.
  • If you make this often, buy a bottle of good toasted sesame oil and keep it just for soups, the flavor difference is noticeable and worth it.
  • Let the soup rest for thirty seconds before serving so the egg finishes setting and the flavors have a moment to come together.
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