Elevated Ramen Egg Drop Soup

# What You’ll Need:

→ Broth Base

01 - 2 cups water

02 - 1 package (3 oz) instant ramen noodles, any flavor

03 - 1 seasoning packet from ramen

04 - 1 tablespoon low-sodium soy sauce

05 - 1 teaspoon toasted sesame oil

→ Egg Mixture

06 - 2 large eggs

07 - 1 tablespoon milk or cream, optional

→ Vegetables & Garnishes

08 - 1/2 cup baby spinach or bok choy, chopped

09 - 2 scallions, thinly sliced

10 - 1/2 cup corn kernels, fresh, frozen, or canned

11 - 1 teaspoon toasted sesame seeds

12 - Freshly ground black pepper to taste

# How To Make It:

01 - Bring 2 cups water to a boil in a medium saucepan. Add the ramen noodles and seasoning packet. Cook for 2 minutes, stirring occasionally to separate noodles.

02 - Stir in the soy sauce and sesame oil. Add the spinach or bok choy and corn. Simmer for 1 minute until vegetables begin to wilt.

03 - Whisk together the 2 eggs and milk or cream in a small bowl until fully combined and slightly frothy.

04 - Reduce the soup to a gentle simmer. Slowly drizzle the egg mixture into the hot soup in a thin stream while gently stirring with chopsticks or a fork to form silky ribbons.

05 - Cook for 1-2 minutes more until the egg is just set and noodles are tender. Ladle into bowls and garnish with scallions, sesame seeds, and black pepper. Serve immediately.

# Best Practices:

01 -

This soup comes together in less time than it takes to decide what to order for takeout, yet offers that same soul-warming satisfaction.
The velvety egg ribbons make the broth creamy without adding heaviness, creating a textural experience that feels much more special than a 15-minute meal has any right to be.

02 -

Pouring the egg mixture too quickly will create large clumps instead of those beautiful ribbons, so go slowly and keep the broth moving gently as you pour.
The soup continues cooking even after you turn off the heat, so slightly undercook everything to prevent mushy noodles and rubbery eggs by the time you sit down to eat.

03 -