Craving a hot and quick soup that will leave you feeling satisfied? This protein-rich noodle dish is the way to go!
In college, one of my friends’ go-to meals was instant ramen because it was quick and easy to make in the microwave. But my roomie and I found ourselves in search of a slightly classier option. So we would often go to the communal kitchen to whip up some egg drop ramen, a decadent dish that’s equal parts low-effort and high-reward.
With just five simple ingredients, we were surprised to find that our egg drop ramen tasted like authentic East Asian food from our favorite restaurant. All it takes is chicken or veggie broth, ramen noodles, an egg, soy sauce, and chives. If a couple of college kids can get their hands on these ingredients, then I’m sure you can, too.
Personally, I’ve always enjoyed adding a teaspoon of ground ginger to the broth to add a little heat to the flavor profile. I love the way this spice makes my tongue tingle! Plus, ginger goes well with soy sauce, creating a savory and slightly spicy medley. With its incredible array of customization options, this recipe is as fun as it is delicious.
Is Egg Drop Ramen Healthy?
Egg drop ramen does contain more protein than plain ramen noodles, but this dish also contains higher levels of sodium. To reduce the sodium levels in this ramen, opt for low-sodium broth and soy sauce. To adjust this recipe for a gluten-free diet, you can replace regular ramen noodles with gluten-free rice ramen. And you can easily swap the chicken broth for a veggie option to make this dish suitable for vegetarians. Finally, for our vegan diners, you can also replace the egg with Tofu Scramble.
How To Enhance Your Egg Drop Ramen
In my opinion, egg drop ramen tastes even better with a bunch of healthy veggies added to it. I recommend trying a range of different vegetables to see which ones you like best. You could experiment with sliced bell peppers, Steamed Broccoli, or Sautéed Mushrooms. All of these additions will add new dimensions of taste and texture, along with extra vitamins and minerals. To increase the protein content of this dish, consider adding a quarter cup of Crispy Baked Tofu or an extra egg.
FAQs & Tips
This recipe is designed to make one serving, but if you do happen to have leftovers, make sure to let them cool to room temperature. After this, transfer your leftover ramen to an airtight container and refrigerate it for 2-3 days. I don’t recommend freezing any leftovers, as this could ruin the satisfying texture of the noodles and egg. To reheat your egg drop ramen, simply warm it up in a pot on the stove at medium heat, stirring occasionally until it starts to simmer.
Yes. In this recipe, the egg is dropped into the broth at the very end of cooking. The broth is hot enough to cook the beaten egg when it’s added slowly, which makes the egg turn out soft and fluffy like a scrambled egg inside the liquid. When carried out properly, this technique is super satisfying and super safe!
Absolutely! Plain egg drop ramen tastes simple and savory, but you can easily amplify the flavor by adding a teaspoon of either red chili pepper flakes or cumin. I also like to top my ramen off with freshly chopped chives or cilantro for a fragrant finish.
Serving Suggestions
Whether you craft your egg drop ramen with or without veggies, this dish also pairs nicely with all kinds of veggie-based sides. Air-Fryer Shishito Peppers, Sweet Potato Sushi, or Sunomono (Japanese Cucumber Salad) are all tasty options. You can also enjoy your egg drop ramen with Chicken Katsu, Beef and Broccoli, or Salmon Steak. Whatever your dietary needs, this ramen recipe is easy to customize for a variety of different diets.
Egg Drop Ramen
Ingredients
- 2 cups low-sodium chicken broth or vegetable broth for a lighter option
- 1 package plain ramen noodles discard the seasoning packet
- 1 egg lightly beaten
- 1 teaspoon soy sauce plus more to taste
- 1 tablespoon chopped chives optional
Instructions
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In a medium saucepan, bring the low-sodium chicken broth to a boil over medium heat.
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Add the ramen noodles and cook according to the package instructions, about 3 minutes, until tender.
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Lower the heat to a gentle simmer. Stir gently and slowly drizzle the lightly beaten egg into the swirling broth to form silky egg ribbons.
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Stir in the soy sauce to blend all the flavors.
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Pour the soup into a bowl and garnish with chopped chives if using. Serve hot.
Nutrition
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