Cozy Instant Ramen Egg Drop Soup

Ingredients

• 1 package Shin Ramyun Black instant noodles (or any instant noodles of your choice)
• 0.25 cup onion (diced)
• 2 garlic (cloves, minced)
• 1 tbsp vegetable oil (for sautéing)
• 2 cup chicken broth (or water)
• 1 tomato (diced)
• 1 set instant noodle seasoning packets (from the noodle package)
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp brown sugar
• 1 tbsp cornstarch (mixed with 1 tbsp water for slurry)
• 2 eggs (beaten)
• chili flakes (for garnish)
• 1 tsp sesame oil (for garnish)
• 1 stalk green onion (sliced for garnish)

Steps

1. 1

   Cook the instant noodles in boiling water until al dente. Drain the noodles and set them aside in a serving bowl.

2. 2

   In a pot over medium heat, sauté the diced onions and minced garlic in a little oil until fragrant.

3. 3

   Add the chicken broth (or water), diced tomatoes, and the seasoning packets from the instant noodles to the pot.

4. 4

   Stir in the gochujang and brown sugar until well combined.

5. 5

   Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to melt together.

6. 6

   Whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering soup to thicken it slightly.

7. 7

   Slowly pour the beaten eggs into the soup in a thin stream while gently stirring to create silky egg ribbons.

8. 8

   Pour the hot egg drop soup over the prepared noodles in the serving bowl.

9. 9

   Garnish with chili flakes, a drizzle of sesame oil, and sliced green onions before serving.

Notes

The author specifically recommends Shin Ramyun Black for the best flavor. While the appearance of the soup is described as 'gross' by the creator, the flavor profile is intended to be rich, silky, and tomato-forward.

Nutrition per serving

• main
• ramen
• egg drop soup
• instant noodles
• spicy
• quick meal
• comfort food