Save to Pinterest Rainy Tuesday nights in my tiny apartment were made for this soup. Id come home damp from the commute, craving something that felt like a hug but didnt require actual effort. The way the eggs ribbon into the broth still fascinates me every single time.
My roommate walked in mid simmer once and literally gasped at the smell. Now she demands I make a double batch whenever either of us has a rough day. Theres something about hot broth that fixes everything.
Ingredients
- 2 cups water: Use filtered if possible since water quality affects broth flavor
- 1 package instant ramen: Any brand works but I always keep a few vegetarian noodles in the pantry
- 1 seasoning packet: Half the packet if watching sodium but dont skip it entirely
- 1 tablespoon soy sauce: Low sodium lets you control the salt level better
- 1 teaspoon toasted sesame oil: This tiny amount makes the kitchen smell incredible
- 2 large eggs: Room temperature eggs create the smoothest ribbons
- 1 tablespoon milk or cream: Optional but makes the eggs extra silky
- 1/2 cup baby spinach: Wilts perfectly into the hot broth
- 2 scallions: Fresh green onion brightness cuts through the richness
- 1/2 cup corn kernels: Adds little pops of sweetness throughout
- 1 teaspoon toasted sesame seeds: For that restaurant finish at home
Instructions
- Build the base:
- Bring water to a rolling boil in a medium saucepan and drop in the noodles with the seasoning packet. Let them cook for exactly 2 minutes while stirring occasionally to prevent sticking.
- Add depth and vegetables:
- Stir in the soy sauce and sesame oil then toss in the spinach and corn. Simmer for just 1 minute until the greens start wilting but still have some life in them.
- Prep the egg ribbon:
- Whisk eggs and milk in a small bowl until completely blended with no streaks of white remaining. The mixture should be uniform and slightly frothy.
- Create the magic:
- Reduce heat to a gentle simmer and slowly drizzle the egg mixture into the soup while stirring gently with chopsticks. Watch as thin ribbons form immediately throughout the broth.
- Finish and serve:
- Cook for 1 to 2 more minutes until eggs are just set and noodles reach your preferred tenderness. Ladle into bowls and top with scallions sesame seeds and plenty of black pepper.
Save to Pinterest Last winter my sister called me sobbing at midnight so I drove over with two containers of this soup. She ate it standing in her kitchen and told me it was exactly what she needed to hear.
Making It Your Own
Once you master the basic technique you can take this anywhere. Sometimes I add miso paste for extra umami or chili oil when I need something warming. The egg ribbon method works with literally any broth base.
Vegetable Swaps
Mushrooms add meatiness while snap peas bring crunch. Shredded carrots dissolve into the broth making it sweeter and more colorful. Use whatever you have in the crisper drawer.
Serving Ideas
This soup wants to be eaten with chopsticks while wearing comfortable clothes. Pair it with a cold lager or iced green tea for the perfect temperature contrast. Keep extra scallions on hand because you will want more.
- Crack a soft boiled egg on top for extra protein
- Add a drizzle of chili crisp oil if you like heat
- Serve with garlic bread for dipping because why not
Save to Pinterest Sometimes the simplest recipes are the ones that stick with you longest.
Recipe FAQs
- → Can I use different types of noodles?
Yes, any instant ramen works beautifully. Choose vegetarian varieties for a meat-free version, or use your favorite flavor packet. Fresh ramen noodles also work if you adjust the cooking time accordingly.
- → How do I create perfect egg ribbons?
The key is reducing heat to a gentle simmer before adding the eggs. Drizzle the whisked eggs in a slow, steady stream while stirring continuously with chopsticks or a fork to create delicate, silky ribbons throughout the broth.
- → What vegetables work best in this soup?
Baby spinach, bok choy, and corn are ideal, but mushrooms, snap peas, shredded carrots, or bean sprouts also work wonderfully. Choose quick-cooking vegetables that will be tender in 1-2 minutes of simmering.
- → Can I make this soup spicier?
Absolutely! Add chili oil, sriracha, gochugaru, or fresh sliced chilies to taste. For deeper heat, stir in a spoonful of chili paste or add a few drops of hot sesame oil when serving.
- → How can I boost the umami flavor?
Add a dash of fish sauce, a spoonful of miso paste, or a splash of oyster sauce to the broth. Toasted sesame oil and the seasoning packet already provide great depth, but these additions elevate it further.
- → Is this soup suitable for meal prep?
This soup is best enjoyed fresh, as the noodles absorb liquid and the eggs continue to cook when stored. If meal prepping, store broth and eggs separately from noodles, then combine and reheat gently when ready to serve.