Egg Drop Ramen Recipe

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Egg Drop Ramen 14 Submitted by Mistress of Tea "Ah, Ramen noodles. Saviors of the dorm room and late night munchies. My Filipina friend actually taught me this one and I love it!!"   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by WI Cheesehead Ready In: 10mins Ingredients: 4 Serves: 1 Nutrition information

ingredients

Units: US

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

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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.

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Questions & Replies

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Reviews

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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.   icons / ellipsis / ellipsis-horizontal Ilysse Reply 4
2. Great instructions for adding egg to ramen! Thank you!   icons / ellipsis / ellipsis-horizontal Jacqueline N. Reply 1
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!  
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   icons / ellipsis / ellipsis-horizontal Aries Reply 1
4. It turned out great!  
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   icons / ellipsis / ellipsis-horizontal Daniel J. Reply 1
5. love ramen but not the sodium. sub low-sodium chicken, beef or veg broth for water and skip the seasoning packet.   icons / ellipsis / ellipsis-horizontal elizabeth c. Reply 1

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Tweaks

MOST POPULARMOST RECENT

1. I added mushrooms,hot peppers,bacon,and parsley.   icons / ellipsis / ellipsis-horizontal Daniel J. Reply 1
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   marisk Reply

RECIPE SUBMITTED BY

Mistress of Tea icons / following Follow Me

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<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

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