egg drop soup with instant noodles spinach and scallions
Egg Drop Soup with Instant Noodles Spinach & Scallions
Whisking a beaten egg into simmering broth is a quick and easy way to add creaminess and protein to noodle soup mix. Add freshness with a handful of baby spinach at the end. This recipe can easily be doubled to serve 2 and use the whole package of noodles. To cut back on sodium, look for noodle varieties with less than 600 mg sodium per serving or use less of the seasoning packet.
Ingredients:
- 2 cups water
- ½ (3 ounce) package rice-noodle soup mix, such as thai kitchen garlic & vegetable
- 1 large egg
- 1 cup baby spinach
- 1 scallion, sliced
Directions:
- Bring water to a boil in a small saucepan. Stir in half of the seasoning packet (discard the remainder or reserve for another use). Add noodles and cook until tender, about 3 minutes. Reduce heat to maintain a simmer.
- Whisk egg in a small bowl. Slowly pour the egg into the simmering soup, stirring constantly. Fold in spinach until just wilted, about 30 seconds. Transfer to a bowl and sprinkle with scallion.
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