A comforting, quick soup that elevates instant ramen with creamy silky eggs, fresh vegetables, and aromatic Asian-inspired flavors.
# What You’ll Need:
→ Broth Base
01 - 2 cups (480 ml) water
02 - 1 package (85 g) 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 (50 g) baby spinach or bok choy, chopped
09 - 2 scallions, thinly sliced
10 - 1/2 cup (60 g) corn kernels (fresh, frozen, or canned)
11 - 1 teaspoon toasted sesame seeds
12 - Freshly ground black pepper, to taste
# How-To Steps:
01 - In a medium saucepan, bring the water to a boil. Add the ramen noodles and the seasoning packet. Cook for 2 minutes, stirring occasionally.
02 - Stir in the soy sauce and sesame oil. Add the spinach (or bok choy) and corn; simmer for 1 minute.
03 - In a small bowl, whisk together the eggs and milk (if using) until well combined.
04 - Reduce the soup to a gentle simmer. Slowly drizzle the egg mixture into the hot soup in a thin stream, stirring gently with chopsticks or a fork to create silky ribbons.
05 - Cook for another 1–2 minutes, until the egg is just set and the noodles are tender.
06 - Ladle the soup into bowls. Garnish with scallions, sesame seeds, and black pepper. Serve immediately.
