Egg drop soup with ramen noodles – When the picture looks better than what’s served

asian, chinese, dinner, entree, soup | January 20, 2011 | By

And often times, vice versa. I’m no photographer and often times a dish looks and tastes way better than the pictures. It’s all smoke and mirrors really….

top ramen noodls egg drop soup

Or is that steam? :P The picture without the haze looks even worse, though:

Ew. The kids love it, though, so who am I to argue really? It takes 10 minutes to make and if I’m going to serve them ramen noodles, I might as well stuff it with veggies, right?

Makeshift “Egg Drop Soup” with Ramen Noodles

  • Cheap, crappy ramen noodles, any flavor
  • A couple eggs for each bag of ramen
  • Veggies such as peppers, onions, peas, and/or carrots (for carrots or other hard, raw veggies, I would suggest frozen or canned so they don’t need additional cooking time)
  • Water or stock for boiling
  1. Boil water.
  2. Crack eggs into a small bowl and gently scramble.
  3. Add ramen to the boiling water.
  4. Return to simmer. (Don’t boil or when you add your eggs, they’ll immediately cook and harden into thicker chunks instead of small strands.)
  5. If using any frozen veggies, go ahead and add them.
  6. To add eggs, you have some options. While gently stirring the soup, slowly drizzle in the egg, continuing to stir the water until the eggs start to hold form as thin strands of egg. You can also pour the eggs through a small slotted spoon or strainer to get thinner strands. 
  7. Cook for another few minutes. Specific, huh? About 5 minutes is usually sufficient for the frozen veggies to be heated and the noodles and eggs to be cooked, but if it’s not, just cook a little longer and/or bring your temperature higher.
  8. Season appropriately, whether that’s with the little packets or with your own preferred spices.

The youngest loves having larger chunks of eggs and not much “juice,” as she calls it, so you can tell the lower right-hand blue bowl (which is also the last picture) is hers. I just pour some of the egg directly into the middle of my simmering water and stir around the outside of the pan so the middle bits don’t get mixed and she’s made happy simply by large egg chunks, ha.






  1. Leave a Reply

    January 21, 2011

    Hey, ramen is awesome, and I love egg drop soup, so why not both together I prob wouldn’t be using the seasoning, but add soy sauce and worchesterchire sauce. :-)

  2. Leave a Reply

    Quirky Jessi
    January 21, 2011

    I don’t actually use the seasoning myself because the sodium count is so high, but I know most people seem to, so I added it to the instructions anyway.

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