Can you heat up egg drop soup in the microwave?

This comforting chicken soup was originally developed by ChihYu Smith of I Heart Umami and inspired by her grandma’s chicken egg drop soup. This recipe also happens to be Paleo, Whole30, and Keto — a dietary triple threat. The chicken thighs are cooked directly in the light broth which is flavored with scallions and ginger. Then, beaten eggs are drizzled into the broth and cooked until wispy.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.

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Put the water or broth in a microwaveable bowl. Bring it to a boil in the microwave on HIGH. This will take 2-3 minutes depending on your microwave. Meanwhile, whisk the egg with a fork in a small cup. If using, stir the bouillon into the boiling water. Slowly add the beaten egg into the broth while whisking constantly with the fork. Return the bowl to the microwave and cook on HIGH for 30 seconds. Whisk with the fork then cook another 30 seconds or until the bits of egg float to the surface of the soup. Add any flavorings, condiments and herbs that you like.

Alternate Method:
You can also crack the egg directly into the bowl of hot broth and quickly whisk with a fork. Microwave as directed above. This saves having to clean another container but the egg will clump a little more cooked this way. Personally, I don't mind having larger bits of egg in mine.

Makes 1 serving

Per Serving: 76 Calories; 5g Fat; 7g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb

While the egg "threads" aren't as thin and wispy as when made the traditional way, it tastes just as good and makes a quick and easy bowl of soup for one on a cold day. I added some freeze-dried chives to the bowl in the photo. Parsley is also nice. Add some soy sauce for an Asian flavor. I rated this one 3 stars only because it's nothing outstanding; just nice comfort food.

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

Egg Drop Ramen Microwave is a very simple instant ramen recipe intended for people who do not have access to stovetops. This simple egg drop soup recipe shows you how to make instant noodles using a microwave oven. It will give you ideas on how to improve regular instant ramen by making it taste and look better.

There is nothing complex with this recipe; all you need is a pack of instant ramen (choose your flavor), some chopped scallions, sesame oil, and a piece of egg. Of course, hot water plays an important role in this recipe and your microwave oven is capable of heating-up regular water.

This can be classified as a dorm room recipe for college students. This is also good people who are too busy to cook and want instant meals. It is quick and easy, and budget friendly too.

How to Cook Egg Drop Ramen Microwave

Start by preparing some hot water. Place clean water in a large bowl and heat it up in the microwave until it gets hot. Make sure to be extra careful when doing this because there is a tendecy for the water to burst during the end of the cooking time without any signs of bubbling. Wear something to protect your hands if necessary, or wait for a few seconds to a minute before you open the microwave to get the water out.

Once the hot water is ready, Open the noodle packet and soak the instant noodles in hot water. Gently push the noodles down using a spoon. Put it back to the microwave and continue to heat-up so that the noodles will cook quicker. Again, take extra caution.

Once the noodles are cooked, all you have to do is add the powder from the ramen packet along with the sesame oil. Add the egg and give it a stir. Top with scallions.

Egg drop soup has never been easier! Just use your microwave to make this delicious soup.

Ingredients:

• 2 14-oz can chicken broth
• 1 tb Cornstarch
• 1 tb Rice wine vinegar or sherry
• 2 tsp. Soy sauce
• 1/2 c Cooked ham; in thin strips
• 1/2 c Snow peas
• 3 Green onions; sliced
• 2 Eggs; beaten
  

Directions:

1. In a 2-qt microwave-safe casserole, stir together broth, cornstarch, vinegar and soy sauce until smooth; stir in ham, snow peas, and onions.
2. Cover with a lid; microwave on HI for 10 minutes or until boiling, stirring twice during cooking.
3. With a fork, stir broth in swirling motion.
4. Without stirring, slowly pour eggs into swirling broth; then stir just until eggs are set in long strands.

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