Egg Drop Soup with Instant Noodles, Spinach & Scallions

재료

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

방향

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.

영양 정보

• 칼로리: 258 kcal
• 지방 전체: 7 g
• 포화 지방: 2 g
• 불포화 지방: 0 g
• 콜레스테롤: 186 mg
• 나트륨: 131 mg
• 탄수화물 전체: 37 g
• 식이섬유: 2 g
• 총 당류: 3 g
• 단백질: 11 g