This warm Egg Drop Ramen Soup packs a tasty punch! With noodles, comforting broth, and silky eggs, it’s a cozy bowl that’s perfect on chilly days.
Making it is quick and fun! I love watching the egg swirl into ribbons as I stir. It’s like a mini cooking show in my kitchen! Who else finds joy in a simple bowl of noodles? 🍜
Key Ingredients & Substitutions
Broth: Chicken broth gives a richer flavor, while vegetable broth is great for a lighter option. If you want to go low-sodium, choose a low-sodium version of either.
Ramen Noodles: Instant ramen works perfectly, but if you’re avoiding processed foods, fresh ramen or udon noodles can be a great substitute. Just adjust cooking time accordingly!
Eggs: Large eggs are best for this recipe. If you’re vegan or avoiding eggs, consider using silken tofu blended until smooth for a similar texture in the soup.
Spinach & Other Greens: Fresh spinach is easy to find, but kale, bok choy, or even Swiss chard can work too. Choose what you enjoy or have handy!
Mushrooms: Shiitake adds a lovely umami, but if they’re hard to find, cremini or even button mushrooms work just fine. Feel free to mix different mushrooms for more flavor.
Ginger & Garlic: Always fresh is best! However, if you’re short on time, you can use ginger paste and minced garlic as a quick substitute.
How Do I Create Perfect Egg Ribbons in My Soup?
Making egg ribbons is truly the fun part of this recipe! First, be sure your broth is gently simmering before adding the eggs. Then, lightly beat them before you pour.
- Pour the eggs in a thin stream, while stirring the broth in one direction—this motion helps form those lovely ribbons.
- Don’t rush this step; keep stirring gently to ensure even distribution. It creates that signature “drop” effect!
- Watch closely as the eggs cook quickly. This should only take about a minute!
How to Make 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 if preferred)
- 3 large eggs
- 1 cup fresh spinach or other leafy greens
- 1 cup mushrooms, sliced (shiitake or cremini recommended)
- 3 green onions (scallions), finely sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon chili flakes (optional, for garnish)
- Salt and pepper to taste
- Oil for cooking mushrooms (vegetable or sesame oil)
How Much Time Will You Need?
This delightful soup can be prepared in about 20 minutes. You’ll spend around 5 minutes getting everything ready, and then another 15 minutes cooking and assembling the soup. It’s quick, easy, and oh-so-satisfying!
Step-by-Step Instructions:
1. Cook the Mushrooms:
Start by heating a small amount of oil in a skillet over medium heat. Add the sliced mushrooms and cook them until they are browned and tender, which will take about 5-7 minutes. Once cooked, set them aside.
2. Prepare the Broth:
In a large pot, heat your chicken or vegetable broth over medium heat. Add in the minced garlic, grated ginger, soy sauce, and sesame oil. Stir it all together and bring the broth to a gentle boil.
3. Cook the Noodles:
Now, add the ramen noodles to the boiling broth (skip the seasoning packets for a cleaner taste). Cook according to the package instructions, usually for about 3-4 minutes, until the noodles become tender and warm.
4. Beat the Eggs:
While the noodles are cooking, take a separate bowl and lightly beat 2 of the eggs. Just give them a quick whisk until they’re well mixed.
5. Create Egg Ribbons:
Slowly pour the beaten eggs into the simmering broth in a thin stream while gently stirring the broth in one direction. This will create those beautiful, delicate egg ribbons—this is the “egg drop” part of the soup!
6. Add the Spinach:
In the last minute of cooking, toss in the fresh spinach to the pot, allowing it to wilt and mix into the soup.
7. Soft Boil the Third Egg:
Now, let’s soft boil the third egg. Carefully place it in boiling water for about 6-7 minutes. After that, immediately transfer it into an ice bath to stop the cooking process. Once it’s cooled, peel the egg and cut it in half.
8. Assemble the Soup:
With everything ready, ladle the soup into bowls. Top each serving with the cooked mushrooms, chopped green onions, and the soft boiled egg halves.
9. Add Finishing Touches:
If you like a little kick, sprinkle chili flakes over the eggs. Don’t forget to season your soup with salt and pepper to taste.
10. Serve and Enjoy!
Your comforting Egg Drop Ramen Soup is ready! Serve it hot and enjoy every savory bite!
Can I Use Different Types of Broth?
Absolutely! While chicken broth adds great flavor, vegetable broth is a fantastic option for a vegetarian or lighter soup. Feel free to experiment with homemade broths or flavored stocks as well!
How Do I Store Leftover Egg Drop Ramen Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. The noodles may absorb some broth, so you can always add a splash of water or broth when reheating to get that soup-like consistency back.
Can I Add Other Vegetables?
Yes! This soup is very versatile. Feel free to add diced carrots, bell peppers, or bok choy for extra texture and nutrition. Just make sure to adjust the cooking time so all veggies are tender!
What If I Don’t Have Fresh Ginger or Garlic?
No worries! You can use ground ginger (about 1/4 teaspoon) and garlic powder (1/2 teaspoon) as substitutes. Adjust to taste since the flavors may vary slightly with dried versions.
