Save I stumbled on this trick during finals week when my roommate challenged me to make instant ramen taste restaurant-worthy. The secret turned out to be patience and a single whisked egg, dragged slowly through simmering broth until it bloomed into soft, golden ribbons. Now whenever I need comfort in under fifteen minutes, this is where I turn. The sesame oil hits first, then the creamy egg coats every slippery noodle. Its not fancy, but it feels like a hug in a bowl.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
The first time I made this for my younger sister, she looked up mid-slurp and asked if I had ordered takeout. I laughed and showed her the empty ramen wrapper crumpled on the counter. She made me teach her the egg-drizzling technique twice, because the first time she dumped it in too fast and ended up with scrambled bits instead of ribbons. Now she texts me photos every time she nails it, usually with a different veggie mix each week.
Ingredients
- Instant ramen noodles: The base of everything, choose any flavor you like or grab a vegetarian pack if you prefer, just dont skip the seasoning packet because it carries most of the savory backbone.
- Low-sodium soy sauce: This deepens the broth without making it too salty, especially since the ramen packet already brings plenty of sodium, so a tablespoon is all you need.
- Toasted sesame oil: A teaspoon of this liquid gold adds a nutty warmth that makes the soup smell like a real kitchen, not a dorm room microwave.
- Large eggs: The star of the show, whisked until smooth so they form delicate ribbons instead of clumps when you pour them into the simmering broth.
- Milk or cream: Optional but worth it, this tiny splash makes the egg even softer and richer, almost like a custard suspended in soup.
- Baby spinach or bok choy: Quick-cooking greens that wilt in seconds and add a pop of color plus a little earthiness to balance the noodles.
- Scallions: Sliced thin and scattered on top, they bring a fresh, mild onion bite that wakes up every spoonful.
- Corn kernels: Sweet, bright, and forgiving whether you use frozen or canned, they add little bursts of sunshine throughout the bowl.
- Toasted sesame seeds: A small handful sprinkled at the end gives a subtle crunch and makes the whole thing look like you tried harder than you did.
- Black pepper: Freshly ground if you have it, because a few cracks at the end sharpen the flavors and cut through the richness.
Instructions
- Boil the base:
- Fill your saucepan with the water and crank the heat until it bubbles hard, then drop in the noodles and the seasoning packet, stirring now and then so nothing sticks to the bottom. Two minutes is usually enough for the noodles to start softening.
- Layer the flavor:
- Pour in the soy sauce and sesame oil, then toss in the spinach and corn, letting everything simmer together for about a minute until the greens wilt and the corn heats through. The kitchen should smell warm and toasty by now.
- Whisk the eggs:
- Crack the eggs into a small bowl, add the milk if youre using it, and whisk until the yolks and whites blend into one smooth, pale yellow stream. No streaks means better ribbons.
- Create the ribbons:
- Turn the heat down so the soup is just barely bubbling, then hold the bowl high and pour the egg in a thin, steady drizzle while you stir gently with chopsticks or a fork in slow circles. The egg will cook instantly into soft, wispy strands that float through the broth.
- Finish and serve:
- Let it simmer for another minute or two until the noodles are tender and the egg is fully set, then ladle it into bowls and scatter the scallions, sesame seeds, and a few grinds of black pepper on top. Eat it while its steaming.
Save One rainy Tuesday, I made a double batch and brought a thermos to my friend who was stuck at home with a cold. She called me an hour later and said it was the first thing that tasted like anything in three days. We didnt talk about the recipe, we just sat on the phone while she finished the bowl. Sometimes soup is less about the ingredients and more about the moment you share it.
How to Customize Your Bowl
This recipe is a blank canvas that welcomes whatever you have on hand. Ive stirred in leftover rotisserie chicken, crispy tofu cubes, and even a spoonful of miso paste when I wanted extra umami depth. Mushrooms, shredded carrots, and snap peas all cook quickly and add different textures, so dont be shy about experimenting. If you like heat, a drizzle of chili oil or a squirt of sriracha right before serving wakes up the whole bowl without overpowering the egg.
Pairing Suggestions
I usually drink this with a cold lager because the crispness cuts through the richness of the egg and sesame oil, but chilled green tea works just as well if you want something lighter. My brother insists on adding a few slices of fresh lime to his bowl, which sounds strange until you try it and realize the citrus brightens everything. If youre serving this for lunch, a side of steamed edamame or a small cucumber salad keeps the meal balanced without adding much effort.
Storage and Reheating Tips
Honestly, this soup is best eaten fresh because the noodles soak up the broth and the egg ribbons lose their silky texture once they sit too long. If you do have leftovers, store them in an airtight container in the fridge for up to one day and reheat gently on the stove, adding a splash of water to loosen everything back up. The flavor will still be there, but the magic is really in that first steaming bowl straight from the pot.
- Make the egg mixture right before you need it so it stays smooth and doesnt sit around getting watery.
- Keep your garnishes prepped in small bowls so you can assemble each serving quickly while the soup is still hot.
- If youre doubling the recipe, use a wider pot so you have more surface area for drizzling the egg without crowding.
Save This soup taught me that comfort doesnt require a long ingredient list or hours at the stove, just a little attention and the willingness to slow down for fifteen minutes. I hope it becomes your go-to on the nights when you need something warm, easy, and surprisingly satisfying.
Recipe FAQ
- → How do I achieve silky egg ribbons?
Whisk eggs with a bit of milk or cream, then slowly drizzle into gently simmering broth. Stir constantly with chopsticks or a fork to form delicate ribbons.
- → Can I customize the vegetables used?
Absolutely. Baby spinach, bok choy, corn, or other quick-cooking veggies like mushrooms or shredded carrots work well to add freshness and texture.
- → What adds depth to the broth flavor?
A combination of the ramen seasoning packet, soy sauce, and toasted sesame oil provides a savory and nutty backbone to the broth.
- → How can I make this dish spicier?
Incorporate chili oil, sriracha, or a dash of chili flakes to bring a gentle heat that complements the creamy texture.
- → Is there a way to boost umami taste?
Adding a small amount of fish sauce or miso paste enhances umami richness without overpowering the broth’s balance.