Maruchan Light Soup with Vegetables and Egg

Maruchan light soup is a quick bowl of ramen-style broth made with a packet of Maruchan ramen, extra water, vegetables, and a softly cooked egg. This simple stovetop version keeps the seasoning gentle and adds fresh ingredients for a satisfying lunch or light dinner.

Ingredients

1 package (3 oz / 85 g) Maruchan ramen, any flavor
4 cups (950 ml) water
½ seasoning packet (about 1 tablespoon / 8 g), or to taste
1 teaspoon (5 ml) neutral oil, such as canola or vegetable oil
1 cup (70 g) thinly sliced green cabbage
½ cup (50 g) thinly sliced carrot
2 scallions (about 20 g), thinly sliced, white and green parts separated
1 large egg
1 teaspoon (5 ml) low-sodium soy sauce, optional
1 teaspoon (5 ml) rice vinegar, optional
1 teaspoon (3 g) toasted sesame seeds, optional

Instructions

Prepare the vegetables. Thinly slice the cabbage and carrot so they soften quickly. Separate the scallion whites from the greens. Set the ramen noodles and seasoning packet within reach; you will use only part of the seasoning to start.
Soften the vegetables. Heat the oil in a medium saucepan over medium heat. Add the carrot and scallion whites and cook for 2 minutes, stirring once or twice. Add the cabbage and cook for 1 minute more. The vegetables should begin to soften but need not be browned.
Simmer the broth. Pour in the water and bring it to a boil. Stir in half the seasoning packet. Add the ramen noodles and cook according to the package directions, usually about 3 minutes, separating them gently with a fork as they soften. Avoid prolonged boiling, which can make the noodles mushy.
Cook the egg. Lower the heat until the broth is at a gentle simmer. Crack the egg into a small cup, then slide it into the soup. Cover the saucepan and simmer for about 3–4 minutes, until the white is set and the yolk reaches your preferred consistency. For food safety, USDA FSIS recommends that egg dishes reach a safe minimum internal temperature of 160°F (71°C); check the center with a food thermometer if serving someone at higher risk from foodborne illness. Alternatively, beat the egg and slowly drizzle it into the simmering broth while stirring, then cook until fully set.
Season and serve. Taste the broth before adding more packet seasoning, since the packet is salty. Stir in the soy sauce or rice vinegar, if using, and adjust with more seasoning or a splash of water. Divide the noodles, broth, vegetables, and egg between two bowls. Finish with scallion greens and sesame seeds.

Tips

Start with less seasoning. Using half the packet makes the broth lighter in flavor; add the rest a little at a time after tasting. If the soup tastes too strong, dilute it with hot water.
Cut vegetables thinly. Carrot coins or thick cabbage pieces take longer to cook and can be awkward to eat with noodles. A peeler makes quick, thin carrot ribbons.
Keep the noodles springy. Add them only once the broth is boiling and follow the package timing. If preparing bowls ahead, cook the noodles separately and combine them with broth just before serving.
Choose broth carefully. The seasoning packet contains salt and may include ingredients such as wheat or soy, depending on the flavor. Check the package label if you have an allergy or dietary restriction; a different flavor packet is not necessarily allergen-free.

Serving Suggestions

Serve the soup hot as a light meal, with extra scallions, sesame seeds, or a few drops of chili oil at the table. A side of cucumber salad, steamed edamame, or a simple piece of toast makes the bowl more substantial without requiring another pot. For a heartier serving, add a small portion of leftover cooked chicken or tofu; warm it in the broth until steaming before serving.

Variations

Use different vegetables: Swap the cabbage and carrot for 1 cup (90 g) sliced mushrooms, baby spinach, bok choy, or frozen mixed vegetables. Add quick-cooking spinach near the end so it wilts without turning limp. Mushrooms can be sautéed with the carrot for a deeper savory flavor.

Make it vegetarian: Check that the chosen Maruchan flavor’s seasoning is suitable, since some flavors contain meat-derived ingredients. If it is not, use plain noodles with a vegetable broth seasoning of your choice. The result will taste different from the packet version, so adjust the salt and seasoning to taste.

Change the egg: For egg ribbons, beat the egg in a bowl and pour it slowly into the gently simmering soup while stirring in one direction. For a firmer egg, cook it separately and place it in the bowl. You can also omit the egg and add ½ cup (75 g) cubed firm tofu.

Add gentle heat or tang: Stir in ¼ teaspoon (1 g) chili flakes or ½ teaspoon (2.5 ml) chili oil for heat. A teaspoon of rice vinegar brightens the broth; add it at the end so its flavor stays fresh.

Storage and Reheating

For the best texture, store the broth and vegetables separately from the noodles if you expect leftovers. Transfer food to shallow containers and refrigerate within 2 hours. The cooked soup keeps for 3–4 days in the refrigerator, although the noodles will soften as they sit. A cooked egg may be stored with the soup, but its texture can become firmer.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout. Leftovers should reach 165°F (74°C); check with a food thermometer. Add a splash of water or broth if the noodles have absorbed liquid. Do not leave soup at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Freezing is possible for the broth and vegetables, but noodles and egg may become soft or rubbery after thawing.

Frequently Asked Questions

Why is this called light soup?
Here, “light” describes a less heavily seasoned broth made with extra water and fresh vegetables. It does not refer to a specific official Maruchan product or a standardized recipe.

Can I use the whole seasoning packet?
Yes. Start with the amount in the recipe, taste the broth, and add more if you want a stronger flavor. The full packet may make the soup saltier, especially if you also add soy sauce.

Can I cook the egg directly in the soup?
Yes. For a poached-style egg, slide it into gently simmering broth and cover the pan until the white is set. For egg ribbons, beat it first and drizzle it in slowly while stirring. Cook egg dishes to the USDA FSIS safe minimum of 160°F (71°C).

Can I make this without oil?
Yes. Skip the oil and simmer the vegetables directly in the water for a few minutes before adding the noodles. The broth will have a less rounded flavor, but the soup will still work.

How can I keep leftover noodles from getting soggy?
Store the noodles apart from the broth and vegetables, then combine them when reheating. If they have already absorbed the broth, add a little water and reheat gently; they may be softer than when freshly cooked.

Can I make the soup ahead?
You can slice the vegetables and refrigerate them in a covered container for up to 2 days. For the best bowl, cook the noodles and egg just before serving rather than leaving them in the broth.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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