Ramen holds a steady place in many Asian households, especially across Japan, Korea, and China. You’ll spot it late at night in convenience stores, or mid-day in college dorms and quick-service shops. Its reach stretches far outside Asia now, showing up in Western kitchens as a fast comfort food. And so I created a twist – featuring egg drop ramen! It helps that this one’s speedy enough to handle even during a work break or lazy weekend.
For this version, I boiled the noodles separately to give more control over doneness, then stirred in the egg while the broth was piping hot so it forms silky ribbons. A dash of sesame oil adds just the right warmth, while chopped scallions sharpen each spoonful. Let’s look closer at what egg drop ramen really is and why it’s more than just an instant noodle fix.
What is Egg Drop Ramen?
Egg drop ramen is a quick noodle dish I created where a beaten egg swirls into hot broth, forming soft strands throughout the soup. The name comes from the action of “dropping” the egg into boiling water or broth, a method borrowed from the original Chinese egg drop soup. Instead of traditional clear stock, this uses instant ramen as its base, with added seasonings or toppings.
It’s widely enjoyed in East Asia, especially in homes across Japan and Korea where instant ramen is a pantry regular. Outside Asia, it’s grown in popularity thanks to its short cook time and satisfying bite, especially among students, young professionals, and people living solo. Many assume it’s only a lazy version of real ramen, but that’s not the case. This mix of egg and instant noodles has its own category in quick homemade meals. Some Facebook and TikTok shorts just crack the egg directly on top and leave it whole, but since I want to really make an egg drop soup with ramen, stirring gives a smoother result that cooks faster. Want to learn what goes in it? Let’s break down the ingredients next.
Ingredients of Egg Drop Ramen
- 1 pack instant ramen (your choice of flavor) – This is the foundation of the dish. Stick with lighter flavors like chicken, soy sauce, or mild beef so the egg blends in naturally.
- 1 egg – Stirring it into hot broth forms soft ribbons that add body. It’s a simple upgrade that instantly improves the noodle base.
- 3 cups water – Boiling water helps the noodles soften quickly while fully cooking the egg strands. I always boil mine on the stovetop before pouring it into the bowl.
- 1 teaspoon chopped scallions – These lift the taste and help cut through the salt from the seasoning packet. I prefer adding them raw at the end so they stay fresh and crisp.
- 1/2 teaspoon sesame oil – A few drops go a long way. It brings in a nutty backdrop that rounds off the taste of the soup without overpowering it.
How This Egg Drop Ramen Stands Out?
Unlike other versions of egg drop ramen in the internet, I stayed true to my goal – to make it speedy for you. I stick with a standard instant pack and plain water as this keeps it ultra simple while letting the egg really shine. Some versions suggest beating the egg separately. My method skips that to save a step and still gives silky ribbons. That simple finish sets mine apart as a rapid, flavorful bowl that feels both homey and elevated.
How to Cook Egg Drop Ramen
- Heat the water separately – Boil 3 cups of water on the stovetop until it reaches a rolling boil. This step matters because it cooks the noodles faster and gives more control over how soft they turn out. You don’t want lukewarm water or uneven cooking, especially when adding egg. I always wait for visible bubbling before I move to the next part.
- Soften the noodles first – Place the dry instant noodles in a bowl and pour the boiling water directly over them. Then microwave the bowl for 1 minute and 30 seconds. This technique softens the noodles enough to keep their structure but still lets them absorb more broth later. Stir gently with a fork afterward to loosen them.
- Mix in the seasoning while hot – Add the included seasoning packet right after microwaving, while the water is still steaming. Stir it well to dissolve all the powder and spread the taste throughout the broth. You want that base flavor set before adding the egg. If you wait too long, the seasoning won’t mix in properly.
- Drop the egg and stir immediately – Crack the egg directly into the hot broth and stir continuously for about 10 seconds. This helps break up the yolk and white so the strands cook quickly and evenly. I use a fork to stir in circles, which gives those ribbon-like egg threads. Stop stirring once the egg floats in soft layers.
- Finish with sesame oil – Drizzle in 1/2 teaspoon of sesame oil once the egg is fully mixed. This step gives that background warmth without taking over the bowl. If you add it too early, the aroma can burn off in the heat. Wait until the end for the best result.
- Add chopped scallions – Sprinkle in 1 teaspoon of fresh chopped scallions before eating. I always use them raw as they add sharpness and a crunchy contrast to the soft egg and noodles. If you don’t have scallions, thinly sliced green onions also work. Don’t skip this step, it makes a huge difference in taste.
- Serve and eat right away – This dish doesn’t hold up well if it sits too long. I always recommend eating it immediately while the egg is still tender and the broth is hot. The noodles will keep soaking up liquid and get soggy fast. Just grab a spoon and dig in. Enjoy your egg drop ramen!
What to Have with Egg Drop Ramen
Egg drop ramen pairs well with a range of light and filling dishes that match its simplicity. For a full meal, go for one hearty side and one crisp element to contrast the soup.
- Gyoza (Japanese pan-fried dumplings) – These crispy-bottomed dumplings add texture to the soft ramen and usually come with a dipping sauce that brings brightness. You can find frozen versions in most grocery stores.
- Seaweed salad – This chilled, sesame-laced dish has a mild saltiness that plays well against the warmth of the soup. It’s light but gives just enough bite to cut through the noodles.
- Steamed edamame – Salted soybeans are a protein-rich snack that holds up well next to ramen. They don’t overpower the flavor and help keep the meal feeling clean and satisfying.
- Cucumber salad – A cold, tangy cucumber salad freshens the palate. Its crunch contrasts the soft noodles while offering a sharp, light bite that resets between spoonfuls.
- Tamago (Japanese rolled omelet) – Soft, slightly sweet egg slices echo the egg ribbons in the soup but with a different texture. Together, they make a well-matched, comforting duo.
These pairings are commonly served in quick Japanese eateries or bento boxes, and you can recreate most of them at home without much prep. They keep the focus on comfort without overwhelming the egg drop ramen’s role as the centerpiece.
Egg Drop Ramen Microwave
Equipment
- Microwave
Ingredients
- 1 pack instant ramen choose your flavor
- 1 egg
- 3 cups water
- 1 teaspoon chopped scallions
- 1/2 teaspoon sesame oil
Instructions
- Boil water in a stove top. Pour in a bowl.3 cups water
- Put the dried instant noodles in the bowl with hot water. Microwave for 1 1/2 minutes.1 pack instant ramen
- Add the ramen seasoning and egg. Stir thoroughly until the egg is well distributed.1 egg
- Pour-in sesame oil and add scallions. Stir.1/2 teaspoon sesame oil, 1 teaspoon chopped scallions
- Enjoy!
Notes
- Choose your ramen flavor wisely. Not all instant noodle flavors work well with egg. I recommend using plain chicken, soy sauce, or miso packs. Spicy ones can overpower the egg and clash with the sesame oil. If you only have strong-flavored packets, reduce the seasoning powder slightly.
- Use boiling water, not just hot. The egg needs high heat to form proper ribbons. If your water isn’t boiling when poured, the egg may stay raw or clump oddly. I always boil mine on the stovetop until bubbles break the surface. This ensures everything cooks evenly in the bowl.
- Add scallions last for fresh crunch. – If added while the broth is too hot, they’ll wilt and lose bite. I chop them while the noodles are cooking, then toss them in just before serving. Their brightness helps balance the salt and heat from the broth.
I like it
Is this safe with the raw egg? Like is there a chance of salmonella? I’ll still make the recipe but I’m just curious
salmonella is actually on the eggshell not the egg itself.
Megan, the egg cooks in the hot soup. 🙂
Says “for people without access to a stove top” then the first step is “boil water on a stove top,.”
You don’t read much do you? Because if you did you would know the section prior details the microwave prep instructions.
Amazing! Thank you
Looks really good!!!! Can’t wait to try !!!!!!!! ?