YUMM! No Takeout! Egg Drop Soup with Instant Noodles, Spinach & Scallions #fitfam
Craving comfort that’s chic and quick?
Let’s talk noodle soup, but make it fabulous! Here’s a style secret for your soup: whisking in a beaten egg while it simmers. Trust us, this simple swirl adds the most luxurious creaminess and a boost of protein – instant upgrade! And for a fresh, vibrant finish? Toss in a handful of baby spinach at the very end for a pop of color and goodness. This recipe is so effortlessly chic, you can easily double it to serve your equally stylish bestie (because sharing is caring!). Want to keep things light? Look for noodle packs with lower sodium or just use a little less seasoning – it’s all about tailoring the trend to your taste! Get ready to slurp in style!
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
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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.
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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.
Eatwell.com
Nutrition Information
| 258 | Calories |
| 7g | Fat |
| 37g | Carbs |
| 11g | Protein |
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