Egg Drop Ramen Microwave

4 from 3 votes

Quick, warm, and based on instant noodles

Prep Time2

Cook Time5

Total Time7

Course: Breakfast, Snack

Cuisine: Filipino, Japanese

Keyword: egg drop soup, instant, noodles, ramen, soup recipe

Servings:

Calories: 86kcal

Author: Daisy Merano

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!

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.