This Egg Drop Ramen Soup is a warm hug in a bowl! It’s quick to make with just noodles, broth, and eggs, plus it’s super satisfying and delicious.
The best part? Watching the eggs swirl around in the hot soup like they’re doing a little dance. I love adding a splash of soy sauce for extra flavor—it’s totally worth it!
Key Ingredients & Substitutions
Broth: Chicken or vegetable broth forms the base of this soup. Homemade is great, but store-bought saves time. If you’re feeling adventurous, you can use miso broth for an extra flavor kick.
Instant Ramen: Any instant ramen will work here, but the classic pack is quick and tasty. If you prefer a healthier option, whole grain ramen or rice noodles can substitute nicely.
Eggs: Fresh eggs create those lovely ribbons in the soup. If you’re avoiding eggs, silken tofu makes a nice alternative for added creaminess.
Spinach: Fresh spinach is my go-to, but you can swap it for kale or bok choy. Frozen spinach works too—just add it towards the end to heat through.
Mushrooms: Shiitake or cremini add great flavor, but button mushrooms are a budget-friendly and fine option. You can add firm tofu for more protein instead.
How Do I Create Perfectly Swirled Eggs in My Soup?
Adding eggs into the soup can be tricky, but with a few simple steps, you’ll have beautiful ribbons every time!
- Make sure the soup is simmering but not boiling to prevent clumping.
- Beat the eggs gently in a bowl before streaming them into the soup.
- Stir the soup in a circular motion with a spoon while slowly drizzling in the beaten eggs. This helps create those lovely thin strands.
With a little practice, you’ll master this technique, and it will elevate the soup’s presentation and texture!
Egg Drop Ramen Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable broth
- 2 packs instant ramen noodles (discard seasoning packets or keep for taste)
- 2 large eggs
- 1 cup fresh spinach leaves
- 1 cup sliced mushrooms (shiitake or cremini)
- 2 green onions, sliced
- 1 tbsp soy sauce
- 1 tsp chili flakes (optional)
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 garlic clove, minced
- Sesame seeds for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Egg Drop Ramen Soup can be prepared in about 15 minutes. With just a few simple steps, you’ll have a warm and comforting bowl ready to enjoy in no time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, then sauté them for about 1-2 minutes until they become fragrant but not browned.
2. Prepare the Broth:
Pour in the chicken or vegetable broth and bring it to a gentle simmer. Add the soy sauce and season with salt and pepper. This is where the flavor starts to build!
3. Add the Veggies:
Add the sliced mushrooms and fresh spinach to the broth. Let them simmer for about 3-4 minutes until the mushrooms are softened and the spinach has wilted.
4. Cook the Noodles:
Next, add the instant ramen noodles to the pot. Cook according to the package instructions, which is usually about 3-4 minutes, until the noodles are tender.
5. Create the Egg Ribbons:
In a small bowl, gently beat the two eggs. Then, slowly drizzle the beaten eggs into the soup in a steady stream while stirring the soup gently in a circular motion. This will create lovely thin ribbons of eggs throughout your soup!
6. Final Touches:
Once the eggs are cooked (this takes just a minute), turn off the heat. Ladle the soup into bowls and garnish with sliced green onions, sesame seeds, and chili flakes if you like a bit of heat.
7. Serve & Enjoy:
Serve the soup hot with chopsticks and a spoon for a truly authentic experience. Enjoy your cozy bowl of Egg Drop Ramen Soup!
Can I Use Different Types of Noodles?
Absolutely! While instant ramen is quick and convenient, you can use any noodle you like—udon, soba, or rice noodles work well too. Just adjust the cooking time accordingly based on the noodle type.
Can I Make This Soup Vegetarian or Vegan?
Yes! Simply use vegetable broth, and replace the eggs with silken tofu or omit them entirely for a vegan version. The broth and vegetables will still make it flavorful and satisfying.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The noodles may become softer, but reheating on the stove with a splash of broth or water can help revive the soup.
Can I Add Other Vegetables or Proteins?
Definitely! Feel free to toss in any veggies you have on hand like bell peppers, carrots, or snow peas. For protein, cooked chicken, shrimp, or tofu can be great additions to make the soup even heartier.
