Quick comfort soup with silky egg ribbons, noodles, and vegetables ready in 15 minutes for two servings.
# What You'll Need:
→ Broth Base
01 - 2 cups water
02 - 1 package (3 oz) instant ramen noodles
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
→ Vegetables & Garnishes
08 - 1/2 cup baby spinach or bok choy, chopped
09 - 2 scallions, thinly sliced
10 - 1/2 cup corn kernels
11 - 1 teaspoon toasted sesame seeds
12 - Freshly ground black pepper to taste
# How-To Steps:
01 - Bring 2 cups water to a boil in a medium saucepan. Add ramen noodles and seasoning packet. Cook for 2 minutes, stirring occasionally to separate noodles.
02 - Stir in soy sauce and sesame oil. Add spinach or bok choy and corn. Simmer for 1 minute until vegetables begin to wilt.
03 - Whisk together eggs and milk in a small bowl until fully combined and slightly frothy.
04 - Reduce soup to gentle simmer. Slowly drizzle egg mixture into hot soup in thin stream while gently stirring with chopsticks or fork to form silky ribbons.
05 - Cook for 1-2 minutes until eggs are just set and noodles are tender. Avoid overcooking to maintain silky texture.
06 - Ladle soup into serving bowls. Top with scallions, sesame seeds, and freshly ground black pepper. Serve immediately while hot.
