Egg Drop Soup with Ramen

Serves 4


  • 32 ounces of chicken stock
  • ½ teaspoon of fresh grated ginger
  • ½ teaspoon of chopped fresh garlic
  • 1 to 2 tablespoons of yellow miso
  • soy sauce to taste
  • 4 lightly beaten eggs
  • 1 cup of sliced baby bok choy
  • ½ cup of sliced wild mushrooms
  • sliced green onions
  • 2 cups of cooked ramen noodles


  • Whisk together the chicken stock, ginger, garlic, miso and soy to a medium sized pot on high heat and bring to a boil.
  • Reduce the heat until it is simmering and slowly add in the lightly beaten eggs into 4 separate parts until they are cooked.
  • To serve, pour some of the broth into a bowl along with some sliced bok choy, wild mushrooms, green onions and ramen noodles.