Savory Ramen Egg Soup
A Simple and Comforting Ramen Egg Soup Perfect for Late Nights
When there was nothing to eat late at night, I tried making a ramen soup without the noodles!
Ingredients
- 1 packet Ramen soup base (use your favorite brand’s seasoning)
- 1-2 fresh eggs (adjust to your preference)
- Ramen flakes (dried vegetable/garnish packet) as needed
- 600ml water (50ml more than standard ramen instructions)
Cooking Instructions
Step 1
Pour 600ml of water into a pot. Adding about 50ml more water than the standard ramen recipe will result in a smoother, more comforting broth. (For example, if using Shin Ramyun, add a little more water than usual.)
Step 2
Once the water begins to boil, add the ramen soup base and the flakes packet (dried garnish). If you prefer a richer flavor, feel free to add more flakes than recommended. (Tip: I added 3 packets of flakes for an extra hearty soup!)
Step 3
As the broth comes to a rolling boil, gently crack the eggs into the pot. You have two options: either crack them directly into the boiling water for large, soft egg curds, or whisk them in a separate bowl before adding for a smoother, more uniformly incorporated egg texture throughout the soup. (Tip: I personally prefer to add the eggs whole without whisking. Choose whichever you like best!)
Step 4
After adding the eggs, this is the perfect time to add any other ingredients you desire. Adding fresh ingredients like chopped green onions or other vegetables can enhance the flavor and nutritional value of your ramen egg soup. (I only added some green onions for a fresh aroma!)
Step 5
Cook the eggs to your desired level of doneness. For fully cooked, hard-boiled eggs, let it simmer for about 10 minutes. For a softer, runnier yolk (medium-boiled), cook for just 3-5 minutes. (I prefer mine fully cooked!)
Step 6
Your simple and delicious Ramen Egg Soup is ready! Enjoy this comforting and satisfying bowl, perfect for those late-night cravings.
