Egg Drop Instant Noodle Soup
Steps
- 1
Bring 450 ml water to the boil and add the noodles with half the flavour sachet.
- 2
After 2 minutes, stir in the spinach.
- 3
Beat the eggs, then turn the heat to low and pour them in a thin stream while slowly stirring so they form silky ribbons.
- 4
Cook for 30 seconds more, then finish with a splash of soy sauce, a few drops of sesame oil, and spring onion.
Easy substitutions
No Spinach?
Try Frozen peas or Shredded cabbage.
Storage & leftovers
Best fresh, because noodles soak up the broth. Refrigerate leftovers for up to 1 day and reheat until boiling.
Student tip
Pour the egg slowly into gently moving broth. Stirring hard makes small cloudy bits instead of ribbons.
Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.