Easiest Way to Make Perfect Ramen Noodle Egg Drop Soup
Ramen Noodle Egg Drop Soup. Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Ramen soup and egg drop soup are irresistible on their own, so it only makes sense that together, they would form the takeout-worthy ramen of your dreams. Unlike your average ramen or egg drop soup, which can be about as filling as a large snack, the satisfying combination of tender noodles, meaty chicken and silky eggs in this ramen qualifies.
Here's a basic egg drop soup using instant ramen noodles. Nothing fancy or health conscious just sharing a quick snack with a little classic twist. In the same pot over medium-high heat, bring chicken broth, ginger, garlic, and soy sauce to a simmer. You can have Ramen Noodle Egg Drop Soup using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Ramen Noodle Egg Drop Soup
- It’s 1 package of Ramen noodles.
- It’s 3 cups of water.
- Prepare 1-2 Tbsp of butter.
- You need 2 of eggs.
- Prepare to taste of Light or heavy cream.
Follow the directions for regular Ramen. Bring water to a boil, add noodles and turn down heat. Now here comes the fun part. Beat an egg with a fork in a seperate bowl.
Ramen Noodle Egg Drop Soup instructions
- Boil Ramen noodles in 3 cups of water with flavor packet..
- Remove noodles and add 1 to 2 Tbsps butter to boiling broth..
- Scramble 2 eggs and slowly drizzle into hot broth. Slowly stir to encourage egg to cook in long thin strips..
- Allow to cook for about a minute. Return cooked noodles to broth and allow to reheat..
- Serve in a bowl with cream poured on top..
As the noodles are cooking Slowly pour the egg into the mix like you would if you were making regular egg drop. In a saucepan add water and spinach, bring to a boil. Then add ramen seasoning pkt, garlic powder, soy sauce and sesame oil if desired, stir well. Turn off the heat, strain the noodles and reserve the broth. Simply Asia® Lo Mein Noodles and whisked eggs come together in a garlicky, ginger chicken stock for a memorable chicken egg noodle soup restaurant-style meal.