Elevated ramen egg drop (Print Version)

Warm, flavorful ramen broth enhanced with silky egg ribbons and fresh vegetables for a satisfying meal.

# Components:

→ Broth Base

01 - 2 cups water
02 - 1 package instant ramen noodles (85 g; any flavor, vegetarian if desired)
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 for silkiness)

→ 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

# Directions:

01 - Bring 2 cups of water to a boil in a medium saucepan. Add instant ramen noodles and seasoning packet; cook for 2 minutes, stirring occasionally.
02 - Stir in soy sauce and toasted sesame oil. Incorporate chopped spinach or bok choy and corn kernels; simmer gently for 1 minute.
03 - In a small bowl, whisk together eggs and optional milk or cream until homogeneous.
04 - Reduce soup to a gentle simmer and slowly drizzle egg mixture into broth in a thin stream while stirring gently with chopsticks or a fork to form silky egg ribbons.
05 - Continue cooking for 1 to 2 minutes until eggs are set and noodles are tender.
06 - Ladle soup into bowls and garnish with thinly sliced scallions, toasted sesame seeds, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • It takes the loneliness out of instant ramen and turns it into something you would actually serve to a friend who stopped by unannounced.
  • The egg ribbons add protein and a silky texture that makes cheap noodles taste like they cost three times as much.
  • You can raid your fridge for whatever vegetables are wilting and theyll fit right in, no measuring required.
02 -
  • If you pour the egg too fast or into boiling broth, youll get scrambled chunks instead of ribbons, so turn the heat down and take your time with the drizzle.
  • Adding the sesame oil early instead of at the end infuses the whole soup with that nutty aroma, which makes a bigger difference than you would expect from one teaspoon.
03 -
  • Stir the soup in one direction when you drizzle the egg, it creates longer, more elegant ribbons instead of tangled clumps.
  • Toast extra sesame seeds in a dry pan until they smell nutty and keep them in a jar, theyll upgrade every bowl of noodles or rice you make for weeks.
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