Egg Drop Ramen

"Ah, Ramen noodles. Saviors of the dorm room and late night munchies. My Filipina friend actually taught me this one and I love it!!"
 
Download
photo by WI Cheesehead photo by WI Cheesehead
photo by WI Cheesehead
photo by Aries photo by Aries
photo by Daniel J. photo by Daniel J.
Ready In:
10mins
Ingredients:
4
Serves:
1
Advertisement

ingredients

  • 1 (3 ounce) package ramen noodles (I use Chicken for this)
  • 1 egg
  • soy sauce
  • chives (optional)
Advertisement

directions

  • Follow the directions for regular Ramen. Bring water to a boil, add noodles and turn down heat.
  • Now here comes the fun part. Beat an egg with a fork in a seperate bowl.
  • As the noodles are cooking Slowly pour the egg into the mix like you would if you were making regular egg drop.
  • Stir it up.
  • When noodles are done cooking add seasoning packet, a little soysauce and garnish with chives. Now you're a gourmet Ramen chef.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very good. I added frozen peas and carrots and a touch of sesame oil rather than soy sauce. I made this in a large batch with 4 pkg of ramen noodles. Served with egg rolls for a complete and yummy meal in less than 20 min.
     
  2. Great instructions for adding egg to ramen! Thank you!
     
  3. I use a beef packet and chicken in mine. Tastes just like the restaurant! I even had a bit of leftover steak to throw on top. My 2yr old daughter was sick and loves it!
     
    • Review photo by Aries
  4. It turned out great!
     
    • Review photo by Daniel J.
  5. love ramen but not the sodium. sub low-sodium chicken, beef or veg broth for water and skip the seasoning packet.
     
Advertisement

Tweaks

  1. I added mushrooms,hot peppers,bacon,and parsley.
     
  2. Aloha! This is similar to how I make it. Everything is exactly as you instruct except I use finely sliced green onions instead of chives. I also add vegetables: cabbage, watercress, bean sprouts, won bok/Chinese cabbage ... even sliced carrots sometimes. I also add sliced fishcake, and sometimes a meat like slivered ham, left over thinly sliced beef, charsiu, spam... As you can tell, you can add almost anything! I also like to prepare my own soup base but the flavor packet is ok too. For a change in texture, sometimes I cook the noodles until almost done then fry them without the liquid in a little oil (non-stick pan) for a change in texture .... also means more pans to wash. When cooking with the dry method, I add only a portion of the seasoning to the noodles unless you're adding it to the water or it will have too strong a flavor and very salty. Thank you for sharing, Mistress of Tea
     

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg"> My name is Abby. I am a native Texan and I live in North Houston with my fantabulous new husband and our German Shepherd. I teach high school English. I just started REALLY cooking in late 2007. Before that it was a struggle to get me to make a grilled cheese and I always convinced people to cook for me. I think I felt a calling to learn how to cook because of the "Ta Da" factor!! Being an artist, I love to step back and say "Ta Da!! Look what I made!"... it's a good feeling. And with cooking when you're done, you get to eat it!! UPDATE: Since the new year, I have started cooking healthier and living a more active lifestyle. I feel better and the new recipes I post will probably reflect this change. :) "A person who won't read has no advantage over one who can't read" -- Mark Twain
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes