How Do You Make Egg Drop Soup With Ramen Noodles?

Egg Drop Soup can be made by heating chicken broth to a high heat, cooking raw egg in it and then putting the re-hydrated noodles into the mixture. Season the soup with salt, garlic, ginger, soy sauce and sesame oil.

Ramen Noodle Egg Drop Soup

Give the standard ramen noodle soup an upgrade with protein-rich eggs. Additional seasonings increase the flavor profile of this inexpensive recipe.

Prep Time: 10 min.

Cook Time: 25 min.


  • 3 packages ramen noodles
  • 10 1/2 . chicken broth
  • 3 large eggs
  • 3 cloves garlic
  • 1 piece ginger
  • 1 tbsp. soy sauce
  • 6 small scallions
  • 1 tbsp. sesame oil
  • 1/2 tsp. salt

Step 1: Re-hydrate the noodles. Bring 6 cups of water with salt added to a boil. Add the noodle and cook for 3 minutes. Remove the noodles and pour out the pot.

Step 2: Refill the pot with chicken broth, ginger, garlic and soy sauce. Bring the broth to a simmer. Stir in the carrot and most of the scallions. Cook until tender. Pull out the ginger and garlic.

Step 3: Meanwhile, scramble the eggs and add in sesame oil and salt. When ready, carefully pour the eggs into the heated broth. Allow the eggs to cook through for about 60 seconds. Then, stir to break them up. Put the noodles into the broth with the eggs. Heat through for about 60 seconds and serve.