Egg-Drop Noodle Soup – a delicious recipe with salt, ramen noodles, chicken broth, ginger, garlic, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a large pot over high heat, bring 6 cups salted water to a boil. Add noodles and cook for 3 minutes. Drain noodles and set aside. Rinse pot.
2
In the same pot over medium-high heat, bring chicken broth, ginger, garlic, and soy sauce to a simmer. Add carrots and all but 2 tablespoons scallions, and cook until vegetables are tender, about 3 minutes. Use a slotted spoon to remove ginger and garlic.
3
In a medium bowl, lightly beat together eggs, sesame oil, and salt. Gently stir broth, then pour seasoned eggs into pot. Let sit undisturbed until eggs are cooked, 40 to 60 seconds. Stir with a wooden spoon to break up eggs. Return noodles to pot and cook for 1 minute. Divide soup among 6 bowls and garnish with remaining scallions. Serve immediately.
1762
kcal
Calories
40
g
Fat
117
g
Carbs
225
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 teaspoon salt, 3 packages ramen noodles, 10 1/2 cups chicken broth, 1 piece ginger, and more.
Yes, Egg-Drop Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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