Japanese Egg Drop Ramen

A comforting bowl of ramen featuring a rich, flavorful broth and delicate egg ribbons. This recipe combines classic Japanese flavors with the simplicity of egg drop soup.

Prep Time

15 minutes

Total Time

40 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.10/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Soup

Cuisine:

Japanese

Main Ingredient:

Eggs

Mood:

Comfort Food

Ingredients

Servings

8cupsChicken Broth(Low sodium preferred)

£1.50

2cupsWater

3tablespoonsSoy Sauce(Low sodium preferred)

£0.20

2tablespoonsMirin(Japanese sweet rice wine)

£0.40

1tablespoonSesame Oil(Toasted sesame oil)

£0.30

1tablespoonGinger(Minced fresh ginger)

£0.15

2clovesGarlic(Minced)

£0.10

4Dried Shiitake Mushrooms(Rehydrated and sliced)

£1.20

12ozRamen Noodles(Fresh or dried)

£1.00

4Eggs(Large)

£1.20

1tablespoonCornstarch(Mixed with 2 tablespoons of water)

£0.05

2Green Onions(Sliced thinly, for garnish)

£0.50

4sheetsNori Seaweed(Cut into strips, for garnish)

£1.50

to tasteChili Oil(Optional, for heat)

£0.30

Total Cost

£8.40

£2.10 per serving

Instructions

1.
In a large pot, combine chicken broth, water, soy sauce, mirin, sesame oil, ginger, garlic, and sliced shiitake mushrooms. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
2.
While the broth simmers, cook the ramen noodles according to package directions. Drain and set aside.
3.
In a small bowl, whisk the eggs together thoroughly. Gradually drizzle the cornstarch slurry into the simmering broth, stirring constantly. This will thicken the broth slightly.
4.
Slowly drizzle the whisked eggs into the simmering broth in a thin, steady stream, stirring gently in a circular motion with chopsticks or a fork. The eggs will cook almost instantly and form delicate ribbons.
5.
Divide the cooked ramen noodles among four bowls. Ladle the egg drop broth over the noodles.
6.
Garnish with sliced green onions, nori seaweed strips, and a drizzle of chili oil (optional). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

450 kcal / 1883 kJ

Carbs

50g

19% of RDA

Fat

18g

26% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

6 g

7% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer broth, use a high-quality chicken broth or even homemade broth.

Rehydrating dried shiitake mushrooms beforehand enhances their flavor. Save the soaking liquid and add it to the broth for extra umami.

Adjust the amount of soy sauce to your preference. Taste and add more if needed.

Be gentle when stirring the eggs into the broth to avoid breaking them into small pieces. Aim for long, flowing ribbons.

Cooking Equipment

Stovetop

Large Pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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