egg drop ramen

Here’s a complete one-pot ramen noodles meal using only 4 ingredients. I love hipster ramen restaurants with fancy egg and noodle dishes, and you can make a similar recipe at home with a package of cheap grocery store ramen noodles. Just add green onion, spinach, and a creamy soft boiled egg to make this simple dish.

One-Pot Complete Meal with 4 Ingredients

1 pkg RAMEN NOODLES
1 EGG
1-2 GREEN ONIONS (green tops chopped, white stalks thinly sliced)
some SPINACH

I use the Oriental flavored ramen in the video recipe, but I often use the beef or chicken as well, so use whatever flavor you like. Check here for current prices for ramen on Amazon.

If you don’t care whether your egg yolk is runny or not, then there is no pressure,
but if you like a soft boiled egg, then timing is everything. The total simmer time for a runny yolk should be 5-6 minutes.

How to make Ramen Noodles with a Soft Boiled Egg

• Heat a pot with enough water to cover the egg.
• Bring the water to a boil, then reduce to a simmer and gently add the egg with a spoon.
• Let simmer for 3 minutes, then add in the ramen noodles and sliced onion whites with the egg.
• After another 2-3 minutes, turn off the heat, remove only the egg from the pot, and immediately drop the egg into an ice bath.
• Add spinach and ramen seasoning into the pot and stir well.  You don’t have to use the entire flavor packet; I find it overpowering and use about half, so add to taste.
• Return to the egg and peel it.
• Pour the noodles, spinach, and onion stalk into a bowl.
• Add the egg.
• Top with green onion tops, and serve.

Try the dish out and let me know if you like it. It’s an easy way to elevate an inexpensive package of ramen noodles to a nice meal. For another ramen noodle recipe idea, try this Asian-Style Noodle Slaw Recipe.

Thanks watching and checking out the ramen noodle recipes, and be sure to sign up for our mailing to receive our weekly posts delivered to your inbox. If you liked the recipe, click a few buttons below to share it with your friends. Thanks, I appreciate it!
–Chef Buck