Name: Egg Drop Soup with Instant Noodles, Spinach & Scallions
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

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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.

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.

½ (3 ounce) package rice-noodle soup mix, such as Thai Kitchen Garlic & Vegetable

Egg Drop Soup with Instant Noodles, Spinach & Scallions

配料

步骤

营养

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