Easiest Way to Cook Yummy Ramen Noodle Egg Drop Soup

Delicious and Easy Recipes

Ramen Noodle Egg Drop Soup. Demonstrating how to make Egg Drop Ramen noodle soup. Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Growing up, my family had a tradition of eating lunch at our local little Chinese restaurant every single Saturday.

Ramen Noodle Egg Drop Soup Now, we still love ramen noodle soup, but it's time to kick things a bit…actually a whole lot. Just look at this bowl of deliciousness You can just drop an egg (or two) into the hot soup, cover for a few minutes, and you'll have a nicely poached egg. Alternatively, we love to take a separate pot of boiling. You can have Ramen Noodle Egg Drop Soup using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Ramen Noodle Egg Drop Soup

  1. 🢂 1 package of Ramen noodles.
  2. 🢂 3 cups of water.
  3. 🢂 1-2 Tbsp of butter.
  4. 🢂 2 of eggs.
  5. 🢂 to taste of Light or heavy cream.

Noodles Egg Drop Soup, Asian Ramen Noodle Soup, Asian Ramen Noodle Soup, etc. Had some regular Egg Drop Soup last night! Even had some chicken in it! These are the secret ingredients that give the broth a depth of flavor and complexity.

step by step Ramen Noodle Egg Drop Soup

  1. Boil Ramen noodles in 3 cups of water with flavor packet..
  2. Remove noodles and add 1 to 2 Tbsps butter to boiling broth..
  3. Scramble 2 eggs and slowly drizzle into hot broth. Slowly stir to encourage egg to cook in long thin strips..
  4. Allow to cook for about a minute. Return cooked noodles to broth and allow to reheat..
  5. Serve in a bowl with cream poured on top..

Throw away that salty packet and make your own "homemade" egg drop ramen soup! Crack the eggs into the pot, cover, and turn off the heat. Kimchi Ramen Noodle Soup- an easy and flavorful Korean inspired soup made with ramen noodles, fresh greens, hard-boiled egg and, of course, kimchi! Ramen eggs are flavorful soft boiled eggs with custard like egg yolk soaked in soy sauce and mirin, used for topping on ramen or enjoyed as a snack. I am referring to the fresh ramen noodles served in a delicious hot broth the chef has been preparing for days, topped with sliced chashu (stewed pork).