Microwave Egg Drop Ramen

4 from 3 votes

Microwave egg drop ramen turns one pack of instant noodles and one beaten egg into a soup with soft ribbons of egg in the broth. Everything cooks in a single microwave-safe bowl, including the water, so no stove is needed. Top it with scallions and a little sesame oil and eat it right away.

Prep Time2

Cook Time6

Total Time8

Course: Appetizer, Main Course

Cuisine: Japanese

Keyword: egg drop soup, noodles, ramen

Servings: people

Calories: 470kcal

Author: Daisy Merano

Cost: $

Equipment

1 Large microwave-safe bowl Extra space keeps the water from boiling over
1 Fork For separating the noodles and stirring in the egg

Ingredients

1 pack instant ramen any flavor
1 egg beaten
2 cups water
1 teaspoon scallions chopped
1/2 teaspoon sesame oil

US Customary - Metric

Instructions

Pour the water into a large microwave-safe bowl. Microwave on high for 2 to 3 minutes, or until the water is very hot.
2 cups water
Add the instant noodles to the bowl and microwave for 2 minutes.
1 pack instant ramen
Stir the noodles with a fork to separate them, then add the ramen seasoning and stir until dissolved.
1 pack instant ramen
Stir the broth slowly in one direction, then pour in the beaten egg in a thin stream.
1 egg
Microwave for another 45 seconds to 1 minute, or until the egg is fully cooked.
Add the sesame oil and chopped scallions. Stir to combine.
1 teaspoon scallions, 1/2 teaspoon sesame oil
Serve right away.

Notes

Scaling – For two servings, prepare each pack in its own bowl and microwave them separately. Doubling in one bowl throws off the timing and risks boiling over.

Egg temperature – Let the egg sit out while the water heats. A cold egg straight from the refrigerator cools the broth and slows the final cooking step.

Noodle type – Thicker Korean-style noodles need about 30 extra seconds during the noodle stage before they separate easily.

Serving variation – Swap the sesame oil for chili oil or chili crisp if you want a spicy bowl.

Nutrition