Egg Drop Noodle Soup

barbara lentz




☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 3 pkg
    ramen noodles any flavor
  • 10 c
    chicken broth
  • 1
    inch piece ginger grated
  • 4 clove
    garlic minced
  • 1 c
    carrots julienned
  • 2 Tbsp
    soy or fish sauce
  • 3 large
  • 3 large
    egg yolks
  • 6 stalk(s)
    scallions thinly sliced
  • 2 small
    limes juiced
  • 1 c
    cilantro chopped

How to Make Egg Drop Noodle Soup


  1. Cook the ramen noodles in a large pot of boiling water you can use the seasoning if you want to or discard them. Drain the noodles and set aside.
  2. Add the chicken broth to a large pot. Add the garlic, and ginger. Bring to a boil. add the soy or fish sauce and taste to adjust for desired saltyness. Add the carrots. Mix the egg and egg yolks together. Slowly drizzle the eggs into the pot stirring to break them up. Add the scallion and noodles. Cook until warmed through. Squeeze in the lime juice and garnish with cilantro.

Printable Recipe Card

About Egg Drop Noodle Soup

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: Chinese

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