Egg Drop Ramen Noodle Soup

This quick and easy egg drop ramen noodle soup is ready in 15 minutes and requires simple ingredients to prepare.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 239 Calories

Ingredients

• 1 tablespoon cornstarch
• 3 cups water
• 6 cups chicken stock
• 1 teaspoon freshly ground white pepper
• 3 large eggs, lightly beaten
• 2 teaspoons Thai-style seasoning blend
• 3 (3 ounce) packages chicken-flavored ramen noodles

Recipe Instructions

Step 1

Pour chicken stock and water into a large pot and bring to a boil.

Step 2

While the liquid is boiling, start stirring it in one direction quickly. When the liquid is moving in one direction, without you stirring it, pour in the eggs.

Step 3

Stir cornstarch and the 1 tablespoon cold water together in a cup to make a slurry. Remove about 1 cup of the boiling liquid and stir in the cornstarch slurry until dissolved. Add back into the pot and season with Thai seasoning and white pepper.

Step 4

Remove pan from the heat, and add ramen noodles. Discard flavor packets unless you want extra seasoning. In that case, season to taste with as much of flavor packet as you like. Let stand until noodles are soft and eggs have cooked through, 2 to 3 minutes.