• Prep Time: 10 minutes
  • Cooking Time:
  • Serves: 6 Serving

Egg-Drop Noodle Soup

  • Recipe Submitted by on

Category: Healthy Recipes, Soups, Eggs

 Ingredients List

  • 1/2 teaspoon(s) salt
  • 3 package(s) ramen noodles, flavor packets discarded
  • 10 1/2 cup(s) (84 ounces) chicken broth
  • 1 piece(s) (2 1/2-inch-long) ginger, lightly smashed
  • 3 clove(s) garlic
  • 1 tablespoon(s) soy sauce
  • 6 small scallions, thinly sliced
  • 3 large eggs, lightly beaten
  • 1 tablespoon(s) sesame oil


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.
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.
2. In a medium bowl, lightly beat together eggs, sesame oil, and salt. 3. 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.

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