Egg Drop Ramen Microwave is a very simple instant ramen recipe intended for people who do not have access to stovetops. This simple egg drop soup recipe shows you how to make instant noodles using a microwave oven. It will give you ideas on how to improve regular instant ramen by making it taste and look better.
There is nothing complex with this recipe; all you need is a pack of instant ramen (choose your flavor), some chopped scallions, sesame oil, and a piece of egg. Of course, hot water plays an important role in this recipe and your microwave oven is capable of heating-up regular water.
This can be classified as a dorm room recipe for college students. This is also good people who are too busy to cook and want instant meals. It is quick and easy, and budget friendly too.
How to Cook Egg Drop Ramen Microwave
Start by preparing some hot water. Place clean water in a large bowl and heat it up in the microwave until it gets hot. Make sure to be extra careful when doing this because there is a tendecy for the water to burst during the end of the cooking time without any signs of bubbling. Wear something to protect your hands if necessary, or wait for a few seconds to a minute before you open the microwave to get the water out.
Once the hot water is ready, Open the noodle packet and soak the instant noodles in hot water. Gently push the noodles down using a spoon. Put it back to the microwave and continue to heat-up so that the noodles will cook quicker. Again, take extra caution.
Once the noodles are cooked, all you have to do is add the powder from the ramen packet along with the sesame oil. Add the egg and give it a stir. Top with scallions.
Egg Drop Ramen Microwave
- 1 pack instant ramen choose your flavor
- 1 egg
- 3 cups water
- 1 teaspoon chopped scallions
- 1/2 teaspoon sesame oil
- Boil water in a stove top. Pour in a bowl.
- Put the dried instant noodles in the bowl with hot water. Microwave for 1 1/2 minutes.
- Add the ramen seasoning and egg. Stir thoroughly until the egg is well distributed.
- Pour-in sesame oil and add scallions. Stir.
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